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Miso Salmon

From Statesboro Market2Go

<p>A beautiful and healthy recipe that uses several seasonal vegetables as well as wild-caught salmon! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1/4 cup Rice vinegar
4 1/2 teaspoons Honey
3 tablespoons White miso paste (divided)
1/3 cup Canola oil
1 tablespoon Canola oil
1/2 teaspoon Sesame oil
4 4 ounce Salmon fillets
2 cups Snow peas
1 Sweet red pepper (julienned)
1 small Onion (halved & thinly sliced)
8 1/2 ounces Cooked rice
7 cups Fresh baby spinach
Black sesame seeds

Step by Step Instructions
  1. Whisk the vinegar, honey and 4-1/2 teaspoons of miso together in a bowl. Gradually whisk in the 1/3 cup of canola oil, then set the mixture aside.
  2. Spread the remaining miso over the salmon, then bake at 400 degrees for 12 to 15 minutes.
  3. While the salmon bakes, heat the remaining canola oil in a large skillet over medium heat. Add the snow peas, pepper, and onion, then cook stirring for 8 to 10 minutes. Add the rice and cook to heat through. Remove the skillet from the heat and stir in the spinach until it is wilted.
  4. Serve the rice mixture with salmon. drizzle with the vinaigrette and sprinkle with sesame seeds.