By Chef
Preheat the oven to broil setting (about 500°F/260°C). Line a baking sheet with foil or parchment paper.
In a small bowl, mix 1 tsp white miso, 1 tsp honey, and the zest and juice of half a lemon to create a glaze.
Place salmon fillets on the prepared baking sheet. Brush the miso-honey glaze over the top of each fillet.
Broil the salmon fillets in the oven for about 6-8 minutes, or until they are cooked through and caramelized on top.
While the salmon is cooking, rinse and dry the quinoa. Cook according to package instructions, then fluff with a fork when done.
In a large bowl, combine halved cherry tomatoes, diced cucumber, and pitted Kalamata olives. Drizzle with 1 tbsp olive oil, and squeeze the remaining lemon juice over the mixture. Season with salt and pepper to taste. Add a bit of lemon zest for extra flavor.
Chop the fresh parsley and dill. Stir into the cooked quinoa along with a sprinkle of salt and a drizzle of olive oil to taste.
To assemble the dish, place a portion of herbed quinoa on each plate. Top with a piece of broiled salmon and add a serving of cucumber-tomato salad on the side.
Garnish with sesame seeds and serve immediately.
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By Chef
This Main Course Seafood Healthy recipe is ready in 40 minutes and features Salmon fillets, White miso, Honey and other delicious ingredients. Contains 550 calories total.
Preheat the oven to broil setting (about 500°F/260°C). Line a baking sheet with foil or parchment paper.
In a small bowl, mix 1 tsp white miso, 1 tsp honey, and the zest and juice of half a lemon to create a glaze.
Place salmon fillets on the prepared baking sheet. Brush the miso-honey glaze over the top of each fillet.
Broil the salmon fillets in the oven for about 6-8 minutes, or until they are cooked through and caramelized on top.
While the salmon is cooking, rinse and dry the quinoa. Cook according to package instructions, then fluff with a fork when done.
In a large bowl, combine halved cherry tomatoes, diced cucumber, and pitted Kalamata olives. Drizzle with 1 tbsp olive oil, and squeeze the remaining lemon juice over the mixture. Season with salt and pepper to taste. Add a bit of lemon zest for extra flavor.
Chop the fresh parsley and dill. Stir into the cooked quinoa along with a sprinkle of salt and a drizzle of olive oil to taste.
To assemble the dish, place a portion of herbed quinoa on each plate. Top with a piece of broiled salmon and add a serving of cucumber-tomato salad on the side.
Garnish with sesame seeds and serve immediately.
Calories per Serving: 550
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