Ingredients
1/4 cup rice vinegar4-1/2 teaspoons honey3 tablespoons white miso paste, divided1/3 cup plus 1 tablespoon canola oil, divided1/2 teaspoon sesame oil4 salmon fillets (4 ounces each ) 2 cups fresh snow peas1 medium sweet red pepper, julienned1 small onion, halved and thinly sliced1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley6 ounces fresh baby spinach (about 7 cups)Black sesame seeds
Preparation
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° until fish just begins to flake easily with a fork, 12-15 minutes.
Meanwhile, in a large skillet, heat remaining 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.
