Miso Salmon with Asian Salad and Quinoa

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a pot of water to the boil. Bring a full kettle to the boil.
2. Add quinoa and salt to pot of boiling water and cook for about 15 minutes or until tender with a slight bite. Rinse with cold water and drain well.
3. Pat salmon dry and remove any pin bones. Slice into 2–3 pieces and place onto prepared tray. Brush over miso glaze. Set aside for a few minutes while you prepare the dressing.
4. In a bowl mix all Asian salad dressing ingredients and set aside.
5. Place edamame beans into a bowl and cover with boiling water, leave to stand for 5 minutes. Cook salmon in oven for 6 minutes. Turn oven grill to high and grill salmon for a further 2 minutes (take care not to burn baking paper). While salmon is cooking, prepare salad.
6. Slice end off bok choy, then slice 1cm; slice apple into thin rounds, the cut into thin matchsticks; drain water from beans. Add sliced bok choy, apple and beans to a bowl and toss with half the Asian dressing, (reserving the second amount).
7. Divide quinoa between plates. Top with miso salmon and serve Asian salad on the side, drizzle over reserved dressing and garnish with coriander.