• 4 slices Oroweat® Organic Quinoa and Sunflower Seeds Loaf, toasted
  • 2 tbsp (30 mL) miso paste
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) sesame oil
  • 1 lb (500 g) skinless salmon fillets
  • 1 cup (250 mL) shelled edamame, cooked
  • 4 tsp (20 mL) sriracha hot sauce
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 2 tsp (10 mL) toasted sesame seeds
  • Lemon wedges, for serving


  1. Preheat broiler to high; set rack in centre of oven. Stir together miso paste, soy sauce, honey and sesame oil. Place salmon fillets on broiling pan; brush miso mixture evenly over salmon.
  2. Broil for 8 to 12 minutes or until fish just starts to flake when tested. Let cool slightly; gently separate salmon into large flakes with fork.
  3. Meanwhile, mash together edamame, sriracha and garlic; spread over each slice of toast. Top with salmon, green onions and sesame seeds. Serve with lemon wedges.

TIPS: Substitute Arctic char or rainbow trout for salmon.