Toasted Salmon Millet Salad

PREP TIME: 20 minutes / TOTAL TIME: 55 minutes / SERVINGS: 4
INGREDIENTS

• 1 tsp vegetable oil
• 2 Tbsp vegetable oil
• 1 c millet
• ½ lb boneless, skinless salmon fillets
• 1 tsp low sodium soy sauce
• 1 Tbsp low sodium soy sauce
• 2 c snow peas, trimmed
• ¼ c rice wine vinegar
• 1 Tbsp toasted sesame oil
• 2 tsp grated fresh ginger
• 1 tsp minced garlic
• ¼ tsp salt
• ½ c minced scallions
• ½ c finely chopped red bell pepper

DIRECTIONS

1. BRING 2½ cups of water to a boil in medium saucepan. Meanwhile, coat bottom of large saute pan with 1 teaspoon of the vegetable oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
2. MEANWHILE, coat salmon with 1 teaspoon of the soy sauce. Heat large skillet over high. When hot, add fillets, reduce heat to medium, and cook until browned, about 3 minutes. Turn and cook until salmon is cooked through, 3 to 5 minutes longer. Remove from heat. Cool in pan. Break into 1" chunks.
3. HEAT small saucepan of water to a boil. Add peas and cook 1 minute. Drain, rinse, then blot dry.
4. WHISK whisk vinegar, 2 tablespoons of water, sesame oil, ginger, garlic, salt, and remaining vegetable oil and soy sauce in large bowl. Reserve 1 tablespoon of the mixture. Toss millet with dressing. In small bowl, toss scallions, pepper, peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
5. SPOON millet salad onto platter. Top with remaining vegetables.

NUTRITION (per serving) 373 cal, 19 g pro, 44 g carb, 6 g fiber, 4 g sugars, 13.5 g fat, 2 g sat fat, 323 mg sodium


Source: www.prevention.com