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Miso-Honey Glazed Salmon with Quinoa
with roasted eggplant

Active: 30 min Total: 40 min
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!


Miso-Honey Sauce:
  • Honey - 3 Tbsp
  • Miso - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Toasted sesame oil - 2 1/2 tsp
Miso-Honey Glazed Salmon with Quinoa:
  • Salmon - 1 lb
  • Miso-honey sauce - 4 tsp ((ingredients listed separately))
  • Quinoa, uncooked - 2/3 cups
  • Lemons - 1/2 , sliced into wedges
Miso-Honey Glazed Eggplant:
  • Eggplant, Chinese (sub Japanese or regular) - 1 lb
  • Cilantro, fresh - 1 Tbsp , chopped
  • Miso-honey sauce - 2 Tbsp ((ingredients listed separately))


  1. Make miso-honey sauce - Mix together honey, miso, rice vinegar, and sesame oil. (Can be done up to 5 days ahead)
  2. 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.
  3. Eggplant - Slice into spears and transfer to another sheet pan.
  4. 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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  1. Heat oven to 425F (218C) and situate oven racks so that both salmon and eggplant can fit.
  2. Roast eggplant for 18 to 22 minutes (shaking and rotating pan midway through) and bake salmon for 10 to 16 minutes, until it’s done to your liking.
  3. While eggplant roasts, chop cilantro.
  4. 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.)
  5. If you want to get a head start on tomorrow's pozole, start prepping / slow cooking ingredients tonight.



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