Miso Broiled Salmon and Mashed Edamame Toast | Oroweat

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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

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.
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.
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.

Ingredients

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

Preparation

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.
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.
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.

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