How to cook miso glazed salmon with quinoa broccolini and avocado

Latest cooking IGTV is now up folks! One of my signature dishes (even though I feel sure signature dish means just perhaps ‘one’ – oh well!) – Miso Glazed Salmon, quinoa, broccolini and avocado.

Watch how to make it HERE and save this recipe below!

MISO GLAZED SALMON WITH QUINOA BROCCOLINI AND AVOCADO

Serves 1

Gluten free : Dairy Free

1/2 cup quinoa

2-3 teaspoons hemp seeds+

1 spring onion, finely chopped

3 teaspoons tamari or GF soy sauce

Handful coriander, leaves picked, stalks finely chopped

1 piece (160-180g) fresh salmon

1/2 bunch broccolini

2 teaspoons extra virgin olive oil

1/4 avocado

1/4 lemon

Miso glaze:

2 teaspoons white miso paste

1 teaspoon honey

2 teaspoons extra virgin olive oil

Preheat oven to 180C and line a large baking tray with greaseproof paper.

Rinse quinoa, then combine with 3/4 cup water in a small sauce pan and place on stove.

Bring to boil, then reduce heat, uncover and simmer until water is absorbed and quinoa is cooked, which takes around 10 minutes.

Whisk together ingredients for miso glaze in a small bowl.

Pop broccolini on tray, drizzle with extra virgin olive oil and toss.

Coat salmon with miso glaze then add to tray with broccolini and place in oven to cook for 8-10 minutes.

Once quinoa is cooked, fluff with a fork, add hemp seeds, spring onion, tamari or soy and chopped coriander stalks.

When salmon and broccolini are ready, spoon quinoa into a bowl, top with tender cooked broccolini, miso glazed salmon, avocado, lemon wedge, coriander leaves and extra hemp seeds if desired and enjoy!

+ Hemp seeds can be found in supermarkets and grocery stores, if you don’t have hemp seeds handy you can substitute for sesame seeds.