Miso Glazed Salmon with Edamame Toasted Couscous and Quail Egg
Ingredients
- FOR THE MISO SALMON:
- 2 whole Salmon Fillets With Skin On
- 2 Tablespoons Salted Butter
- 1 Tablespoon Shinshu (yellow) Miso
- 1 Tablespoon Olive Oil, Extra Virgin
- FOR THE TOASTED COUSCOUS:
- 1 Tablespoon Oil, Extra Virgin
- 3-⅝ ounces, weight Pearl Couscous
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Boiling Water
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Fresh Dill, Finely Chopped
- 2 Tablespoons Parsley, Finely Chopped
- Salt And Pepper, to taste
- FOR THE GARNISHES:
- ½ pounds, ⅞ ounces, weight Fresh Edamame Beans
- 8 pieces Quail Eggs
Instructions
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