MISO SALMON WITH ASPARAGUS AND CARROTS
Steps:
- Bring 1 cup water to boil, add couscous, 1/2 tsp salt; and 1 tsp ginger. Remove from heat and let sit for 5 minutes. Add 1/2 tsp zest and fluff.
- Melt butter int large skillet over medium high and add white and light green scallions. Cook for 30 sec and add carrots, miso, and 1.5 ginger. Whisk in 1 cup water and bring to boil then cover. Reduce heat to low and simmer for 3 minutes.
- Season salt with salt, pepper, and 1 tsp zest. Add to skillet with asparagus, cover and cook for 5-6 minutes. Serve with couscous sprinkled with scallion tops and lemon.
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