Miso-Glazed Salmon with Coconut Quinoa & Sesame Broccoli

This recipe combines the rich, umami flavors of miso-glazed salmon with the light, creamy texture of coconut quinoa and the nutty, crunchy goodness of sesame roasted broccoli. It’s a creative, balanced meal that’s as nutritious as it is delicious.

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup quinoa
• 1 cup coconut milk canned
• 1 cup water
• 0.25 tsp salt
• 1 tbsp lime juice
• 1 head broccoli cut into florets
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• 0 salt to taste
• 0 black pepper to taste
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger grated
• 1 clove garlic minced
• 4 salmon fillets about 6 oz each
• 0 miso glaze prepared
• 4 cooked salmon fillets
• 1 cup coconut quinoa
• 1 cup sesame roasted broccoli
• 0 sesame seeds optional, for garnish
• 0 green onion sliced, optional, for garnish
• 0 cilantro chopped, optional, for garnish

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and stir in the lime juice. Set aside, keeping it covered to stay warm.
2. Preheat your oven to 400°F (200°C). On a baking sheet, toss the broccoli florets with olive oil, sesame oil, soy sauce, sesame seeds, salt, and pepper. Spread the broccoli evenly on the baking sheet. Roast for 15-20 minutes, or until the broccoli is tender and slightly crispy on the edges.
3. In a small bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
4. Preheat your broiler (or set your oven to the highest setting). Place the salmon fillets on a foil-lined baking sheet, skin-side down. Brush the miso glaze generously over each fillet. Broil the salmon for 8-10 minutes, or until the glaze is caramelized and the salmon is cooked to your desired doneness. Keep an eye on it to avoid burning.
5. Serve each salmon fillet over a bed of coconut quinoa. Add a portion of sesame roasted broccoli on the side. Garnish the salmon with sesame seeds and sliced green onions, if desired. Sprinkle some chopped cilantro over the quinoa for a fresh finish.