Miso & orange glazed salmon
2 tablespoons, white
½ tablespoons, level, clear
½ medium, zest
Freshly squeezed orange juice
Blue Dragon Mirin
4 fillet(s), medium, skin on
Calorie controlled cooking spray
½ tablespoons, toasted
Ben's Original Microwavable Long Grain & Wild Rice
- In a large bowl, combine the miso paste, honey, most of the orange zest, 2 tablespoons of the orange juice and the mirin, then add the salmon fillets and turn to coat. Set aside.
- Set a large nonstick frying pan over a medium heat, add the pumpkin seeds and toast, stirring, until fragrant, then transfer to a bowl and set aside. Mist the pan with cooking spray and increase the heat to medium-high. Cook the salmon fillets, skin-side down, for 5 minutes, then carefully turn over and cook for 2-3 minutes until just cooked through. Remove from the heat and scatter over the sesame seeds.
- In a small bowl, mix the remaining orange juice with the sesame oil, then toss with the spinach. Scatter over the toasted pumpkin seeds.
- Cook the rice to pack instructions. Serve the salmon, spinach salad and rice garnished with the remaining orange zest.