Miso-Glazed Wild Salmon with Ginger Quinoa and Silken Pea Puree
A succulent fillet of wild salmon, pan-seared to achieve a delicate crust and finished with a sweet-savory white miso and honey reduction. The fish is served atop a bed of fluffy, ginger-infused tri-color quinoa and accompanied by tender charred broccolini. A vibrant, velvety pea-mint puree is swiped across the plate, providing a fresh contrast to the rich fats of the salmon. Topped with toasted sesame seeds and micro-coriander for an elegant, elevated home-dining experience.
High-ProteinNutrient DenseOmega-3 RichRefined Home Cooking
Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients
- •2 6-ounce wild-caught salmon fillets, skin-on
- •2 tablespoons white miso paste
- •1 tablespoon honey
- •1 tablespoon mirin
- •1 teaspoon soy sauce
- •1 teaspoon freshly grated ginger
- •1 cup tri-color quinoa, rinsed
- •2 cups vegetable stock
- •1 tablespoon fresh ginger, minced (for quinoa)
- •1.5 cups frozen sweet peas
- •1/4 cup fresh mint leaves
- •1 small shallot, finely diced
- •1 tablespoon unsalted butter
- •2 tablespoons heavy cream
- •1 bunch broccolini, trimmed
- •1 clove garlic, minced
- •1 tablespoon toasted sesame seeds
- •Micro-coriander for garnish
- •Kosher salt and black pepper to taste
- •Extra virgin olive oil
Instructions
- 1In a small bowl, whisk together the white miso, honey, mirin, soy sauce, and 1 teaspoon of grated ginger to create the glaze; set aside.
- 2Combine the rinsed quinoa, vegetable stock, and minced ginger in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Let stand for 5 minutes then fluff with a fork.
- 3For the puree, blanch the peas in boiling salted water for 2 minutes. Drain and immediately shock in ice water. Sauté the shallot in butter until translucent. In a high-speed blender, combine peas, mint, shallots, and cream. Blend until completely smooth, then season with salt and pass through a fine-mesh sieve for a silkier texture.
- 4Heat olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon skin-side down for 4 minutes until crispy. Flip the fillets and generously brush the tops with the miso glaze.
- 5Reduce heat to medium and cook for another 2-3 minutes until the salmon is medium-rare and the glaze has caramelized slightly.
- 6In another skillet, sauté the broccolini with olive oil and minced garlic over high heat for 4-5 minutes until charred but tender-crisp. Finish with a squeeze of lemon juice.
- 7To plate, swipe a generous spoonful of the pea puree across each plate. Place a bed of ginger quinoa in the center, top with charred broccolini, and nestle the miso-glazed salmon on top.
- 8Garnish with toasted sesame seeds and fresh micro-coriander.
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