Miso salmon with broccoli fonio

PREPARATION TIME	2 HRS
SERVES	2 PEOPLE
DIETS	KETO, LOW CARB, LACTOSE-FREE

INGREDIENTS

1 garlic clove, grated
1/2 tsp ginger, grated
2 tbsp brown rice miso
3 tbsp extra-virgin olive oil
1/4 cup mirin (sweet rice wine)
2×4 oz portions Bakka Salmon
1 lbs broccoli florets, trimmed
1/2 tsp sea salt
1 cup water
1/2 cup rice/ couscous/ quinoa/ millet (optional)
3 tbsp sliced almonds, toasted
1 scallion
Gochugaru (Korean) chili flakes (optional)

INSTRUCTIONS

STEP 1

Preheat oven to 450°F/ 230°C. Make the marinade: add the garlic, ginger, miso paste, 2 tbsp olive oil and mirin to a small bowl and whisk well.

Place the salmon portions in a small baking dish and pour the marinade over fully coating the portions. Cover the dish and refrigerate for at least 1 hour.

STEP 2

Put the broccoli florets in a large bowl. Drizzle with 1 tbsp extra-virgin olive oil, season with sea salt, and toss well. Spread the broccoli on a foil-lined sheet pan and roast in the preheated oven until slightly caramelized around the edges, about 15 minutes.

STEP 3

Bring the water to a boil in a small saucepan. Add the fonio and give it a stir. Reduce the heat to low, cover, and let the fonio simmer for about 1 minute. Remove from the heat, cover, and let sit about 4 minutes.

STEP 4

When the broccoli is done, transfer it to a cutting board and let it cool slightly. Roughly chop the florets into smaller pieces. Check on the fonio and allow it to set and fluff up if needed. Transfer the broccoli to a large bowl and stir in the toasted almonds.

STEP 5

Stir the fonio until it’s nice and fluffy. Stir the warm fonio into the bowl with the broccoli and mix well. Season with sea salt. Keep warm.

STEP 6

Transfer the salmon fillets to a foil-lined baking sheet. Set the oven to broil and cook the salmon on the top rack of the oven until it is well caramelized and beginning to crisp, 3-5 minutes, depending on the thickness of the salmon.