Miso Salmon

• 1/4 cup rice vinegar
• 4-1/2 teaspoons honey
• 3 tablespoons white miso paste, divided
• 1/3 cup plus 1 tablespoon canola oil, divided
• 1/2 teaspoon sesame oil
• 4 salmon fillets (4 ounces each )
• 2 cups fresh snow peas
• 1 medium sweet red pepper, julienned
• 1 small onion, halved and thinly sliced
• 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
• 6 ounces fresh baby spinach (about 7 cups)
• Black sesame seeds

1. In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside.
2. Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400u0b0 for 12-15 minutes, or until fish just begins to flake easily with a fork.
3. Meanwhile, in a large skillet, heat remaining tablespoon canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

rice vinegar, honey, white miso paste, canola oil, sesame oil, salmon, fresh snow peas, sweet red pepper, onion, ready, baby spinach, black sesame seeds

Taken from www.tasteofhome.com/recipes/miso-salmon/ (may not work)