Japanese Miso Glazed Salmon with Quinoa-Edamame Pilaf

Directions

1. Step 1

   In a small bowl, whisk together miso paste, mirin, soy sauce, and honey to create the glaze.

2. Step 2

   Pat salmon fillets dry. Brush generously with the miso glaze. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

3. Step 3

   Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.

4. Step 4

   While quinoa cooks, heat sesame oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and cook for 4-6 minutes per side, or until cooked through and the glaze is caramelized.

5. Step 5

   Fluff quinoa with a fork. Stir in shelled edamame and chopped green onions. Cook for an additional 2-3 minutes, until edamame is heated through.

6. Step 6

   Serve the miso-glazed salmon with the quinoa-edamame pilaf and a lemon wedge for squeezing.