- 1/4 cup rice vinegar
- 4-1/2 teaspoons honey
- 3 tablespoons white miso paste, divided
- 1/3 cup plus 1 tablespoon canola oil, divided
- 1/2 teaspoon sesame oil
- 4 salmon fillets (4 ounces each )
- 2 cups fresh snow peas
- 1 medium sweet red pepper, julienned
- 1 small onion, halved and thinly sliced
- 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
- 6 ounces fresh baby spinach (about 7 cups)
- Black sesame seeds
- In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside.
- Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork.
- Meanwhile, in a large skillet, heat remaining tablespoon canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.
1 salmon fillet with x cup rice mixture and x tablespoons vinaigrette: 591 calories, 36g fat (4g saturated fat), 57mg cholesterol, 1255mg sodium, 42g carbohydrate (16g sugars, 4g fiber), 26g protein.