Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce

• 2 tablespoons mirin
• 2 tablespoons sake
• 1/4 cup aji amarillo paste (see Note)
• 2 tablespoons shiro (white) miso
• 3 tablespoons fresh orange juice
• 1 teaspoon fresh lime juice
• Four 6-ounce skinless center-cut salmon fillets
• Salt
• Freshly ground pepper
• 1/2 cup cooked quinoa
• 3 tablespoons canola oil
• 1 small cucumberpeeled, seeded and diced

1. Preheat the oven to 400.
2. In a small saucepan, bring the mirin and sake to a boil.
3. Whisk in the aji amarillo paste, miso and orange and lime juices and simmer gently, stirring occasionally, until thickened, about 20 minutes.
4. Meanwhile, season the salmon with salt and pepper.
5. Press 2 tablespoons of the quinoa onto the skinned side of each fillet.
6. In a large ovenproof nonstick skillet, heat the canola oil.
7. Add the salmon fillets, quinoa side down, and cook over high heat until the quinoa is browned, about 2 minutes.
8. Transfer the skillet to the oven and roast the salmon until almost opaque throughout, about 4 minutes.
9. Using a spatula, carefully transfer the fillets to plates, quinoa side up.
10. Spoon the diced cucumber alongside and serve with the orange-miso sauce.

mirin, sake, aji amarillo paste, shiro, orange juice, lime juice, center, salt, freshly ground pepper, quinoa, canola oil

Taken from www.foodandwine.com/recipes/quinoa-crusted-salmon-spicy-orange-miso-sauce (may not work)