Miso-Ginger Salmon with Sesame Quinoa

A Miso-Ginger Salmon with Sesame Quinoa recipe that’s high-protein, flavorful, and great for meal prep.

Ingredients

For the Salmon

• 4 salmon fillets (5 oz each)

• 2 tbsp white miso paste

• 1 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 2 tsp honey or maple syrup

• 1 tsp sesame oil

• 1 tbsp fresh ginger, grated

• 1 clove garlic, minced

For the Quinoa

• 1 cup dry quinoa

• 2 cups low-sodium vegetable broth (or water)

• 1 tbsp sesame seeds (toasted if possible)

• 1 small cucumber, diced

• 1 cup shelled edamame (cooked)

• 2 green onions, sliced

• 1 tsp sesame oil

• 1 tbsp rice vinegar

Optional garnish: sliced radishes, fresh cilantro, or a sprinkle of chili flakes

Directions

1. Prepare Marinade:
   In a bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.

2. Marinate Salmon:
   Place salmon fillets in a shallow dish or bag. Pour marinade over salmon and let sit for 15 minutes (or overnight for stronger flavor).

3. Cook Quinoa:
   Rinse quinoa under cold water. Add to a pot with vegetable broth. Bring to a boil, then reduce to simmer for 15 minutes until fluffy. Remove from heat, stir in sesame seeds, sesame oil, rice vinegar, cucumber, edamame, and green onions.

4. Cook Salmon:
   Heat oven to 400°F (200°C). Place salmon on a parchment-lined sheet pan. Bake 12–14 minutes, until flaky.

5. Assemble & Serve:
   Divide quinoa into bowls. Top with salmon fillet. Garnish with optional toppings.