This miso-honey sauce doubles as a glaze for salmon and a sauce for our tender roasted eggplant - efficient and tasty! Smarts: Double your quinoa and use it for Thursday night's fajita bowl or just freeze!
Make miso-honey sauce - Mix together honey, miso, rice vinegar, and sesame oil. (Can be done up to 5 days ahead)
Salmon - Rinse and pat dry. Divide into 4 oz fillets and transfer to a sheet pan. Season with salt and pepper. Brush each fillet with 1 tsp (5 mL) of miso-honey sauce.
Cook quinoa - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Double if making Thursday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Toss finished eggplant with its portion of miso-honey sauce and cilantro. Enjoy salmon with lemon wedges and remainder of sauce and eggplant and quinoa on the side. (If you doubled quinoa, remember to save half for Thursday.)
If you want to get a head start on tomorrow's pozole, start prepping / slow cooking ingredients tonight.