- 2 fillets salmon
- 1 cup grain of choice – I like wild rice or a mixed variety for texture
- 2 cups broccolini
- bunch green onions
- 2 heaping tbsps miso – if you’re not doing soy, go for chickpea miso!
- 2 tbsps mirin or sweet white cooking wine
- 2 tbsps coconut aminos or soy sauce, plus some extra
- splash of seasoned rice vinegar
- splash of sesame oil
- 4 cloves garlic
- avocado oil or other high heat oil
- sesame seeds
- NOTE: no salt needed for this recipe, since miso adds a lot of salty flavor!
- Preheat oven to 350.
- Finely slice white part of green onions. Keep the tops, discard the roots.
- Peel and dice garlic.
- Trim the broccolini and place on a roasting tray with the green onion tops.
- Rub broccolini and green onions with oil, garlic, and pepper.
- In a bowl, mix miso, mirin, coconut aminos, sesame oil, and sliced green onions.
- Trim and rub salmon fillets with oil and pepper.
- Cook grains as directed.
- Roast the greens in the oven for 20 minutes at 350.
- In a skillet, heat up some oil on medium low heat.
- Place salmon in the skillet and cover with the lid. Keeping the heat low, let the salmon cook until flaky, about 6-8 minutes.
- Remove salmon from skillet and add in miso mixture. Heat gently for a few minutes, stirring so it doesn’t burn.
- Once rice is done, toss with rice vinegar and any remaining coconut aminos.
- Spread out rice in an oval in middle of the plate.
- Place salmon on one side of rice.
- Place greens next to salmon on top of rice.
- Spoon miso mixture on top of it all, and sprinkle with sesame seeds. YUM!