“Sumptuous Japanese Gluten-Free Brunch: Miso-Marinated Salmon & Quinoa Fried Rice”

Allergens

Fish (salmon)

Ingredients

• 2 lbs fresh salmon fillet
• 1 cup uncooked quinoa
• 2 cups water or chicken broth
• 3 tbsp white miso paste
• 3 tbsp mirin
• 3 tbsp soy sauce (use gluten
• free soy sauce if needed)
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 small white onion, dice
• 2 cups mixed vegetables (e.g., carrots, peas)
• 3 green onions, chopped
• 2 tbsp olive oil or sesame oil
• Salt and pepper to taste

Instructions

1. Prepare the miso marinade by combining miso paste, mirin, soy sauce (or gluten free alternative), brown sugar, ginger, and minced garlic in a bowl. Stir until well combined.
2. Place salmon fillet in a shallow dish and pour miso marinade over the top. Cover and refrigerate for 30 minutes to overnight for optimal flavor infusion.
3. Rinse quinoa under cold water and drain. In a saucepan, combine quinoa with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 20 minutes until cooked and fluffy.
4. Heat olive oil in a large pan over medium heat. Add diced onion, bell peppers, and mixed vegetables. Sauté until tender, about 5 7 minutes.
5. In a separate pan, cook the marinated salmon according to your preference (e.g., grill or bake).
6. Add cooked quinoa to the sautéed vegetables and stir well. Season with salt and pepper to taste.
7. To serve, place a generous portion of quinoa fried rice on a plate and top with the cooked salmon fillet. Garnish with chopped green onions for an aromatic finish.

Chef’s Insight

The key to this dish is marinating the salmon properly, allowing it to absorb the flavors of the miso marinade. Don't rush the marination process!

Notes

This recipe can be easily scaled up or down depending on the number of servings you need. Adjust cooking times accordingly.