Miso-Marinated Salmon With Lentils And Broccolini

• Salad
• 2 tablespoons miso
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 large salmon fillet
• 3 scallions (white and pale green parts only), sliced thinly on an angle
• 1 carrot, sliced thinly on a mandolin (about 1/3 cup)
• 2 radishes, sliced thinly on a mandolin (about 1/4 cup)
• 1 cup broccolini florets, blanched
• 3/4 cup Puy lentils, cooked
• Dressing
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Preheat oven to 400u0b0F.
2. In shallow bowl, mix miso, rice wine vinegar, and brown sugar to combine. Add salmon, using your hands to gently rub marinade into fish. Cover in cling wrap and refrigerate at least 30 minutes, up to 4 hours.
3. Remove salmon from marinade. Using a paper towel, pat salmon dry and discard marinade. Transfer salmon to a foil-lined baking sheet, skin side down. Bake until salmon is just cooked through and top begins to brown, about 20 minutes. Using two forks, flake salmon into large pieces.
4. Meanwhile, make the dressing: whisk olive oil, rice wine vinegar, lime juice, honey, salt, and pepper to combine.
5. In a large bowl or serving platter, gently toss salmon, scallions, carrot, radish, broccolini, and lentils with dressing. Serve at room temperature.

salad, miso, rice wine vinegar, brown sugar, salmon fillet, scallions, carrot, radishes, broccolini florets, puy lentils, dressing, olive oil, rice wine vinegar, freshly squeezed lime juice, honey, salt, freshly ground pepper

Taken from food52.com/recipes/57940-miso-marinated-salmon-with-lentils-and-broccolini (may not work)