Wild Salmon with our Modest Miso

Wild Salmon and Modest Miso make a great pair in this customers delicious dish suggestion!

 

 
INGREDIENTS:

Simply West Coast’s Modest Miso Vinaigrette
1 wild salmon filleted
10 cherry tomatoes
1/4 cup of sesame seeds toasted
1 red bell pepper
4 baby bok choi
3 parsnips
3 tbs of ginger
1 clove of garlic
1 tbs of olive oil
1 cup of quinoa

 
INSTRUCTIONS:
1)Place salmon on tinfoil in roasting pan, cover generously in our Modest Miso Vinaigrette.
2)Disperse halved cherry tomatoes over salmon and coat the salmon with toasted sesame seeds.
3)Mix garlic/ginger/olive oil/pepper/bok choi/parsnip together, then place vegetables tightly around salmon on tin foil
4)Lift a side of tinfoil and pour a quarter cup of water under (water evaporates during baking and keeps fish moist!), then cover salmon and veggies with tinfoil and place in oven for 20-30 mins at 400 degrees.
5)10-15 mins before fish is done, boil 2 cups of water for 1 cup of quinoa (substitute water for chicken broth for extra flavour)

Thank you Chelsea and Lucas for this great recipe!!

 

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Sassy Sesame Snapper

 Here’s a great recipe idea from one of our followers!

Julie’s Sassy Sesame Snapper

Ingredients:
2 Red snapper fillets
1/2 cup sassy sesame sauce

Preheat oven to 400C. Marinade the snapper fillets for 20 minutes in the Sassy Sesame Sauce. Transfer to a dish and bake for 15-20 minutes. Serve with basmati rice and steamed greens…mmmmm.

Serves 4

 

This sounds simple and delicious. Thanks Julie, I can’t wait to try it!

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