Quick crispy quinoa bowl with mild miso salmon, edamame and sesame cucumber

Instructions

1. 1

   1. In a small bowl, mix the white miso, 1 tablespoon (15 ml) soy sauce, honey, half of the grated ginger, the garlic, 1 teaspoon (5 ml) sesame oil, and 1 teaspoon (5 ml) lime juice until smooth. Coat the salmon with this glaze and add a pinch of black pepper.

2. 2

   2. In another bowl, combine the cucumber, scallion, rice vinegar, the remaining 1 tablespoon (15 ml) lime juice, lime zest, the remaining 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) olive oil, red pepper flakes if using, and a pinch of salt. Toss well and set aside.

3. 3

   3. Heat a large nonstick skillet over medium-high heat for 1 minute. Add 2 teaspoons (10 ml) olive oil and the cooked quinoa. Spread it into an even layer and cook for 4 to 5 minutes, stirring only once or twice, until heated through with some golden, crisp bits. Stir in the edamame, the remaining half of the ginger, and a pinch of salt; sauté 2 minutes more. Remove and divide between two bowls.

4. 4

   4. In the same skillet, add the remaining 1 teaspoon (5 ml) sesame oil and place the salmon in the pan. Cook over medium heat for 3 to 4 minutes on the first side. Flip, reduce the heat slightly, and cook 2 to 3 minutes more, until glazed and just barely opaque in the center, or until it reaches a safe internal temperature of 145 °F / 63 °C.

5. 5

   5. Turn off the heat. Sprinkle the sesame seeds over the salmon and let it rest for 1 minute. Arrange the dressed cucumber over the quinoa and edamame, then top with the salmon.

6. 6

   6. Finish with any leftover marinade, cooked for 30 seconds in the hot skillet if you want to use it as a sauce, and serve immediately.