Toasted Millet Salad

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil, plus
• 2 tablespoons olive oil
• 1 cup millet
• 1/2 lb boneless skinless salmon fillet
• 1 teaspoon soy sauce, plus
• 1 tablespoon soy sauce
• 2 cups snow peas, trimmed
• 1/4 cup rice wine vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons fresh ginger, grated
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/2 cup scallion, finely chopped
• 1/2 cup red bell pepper, finely chopped

Recipe

• 1 in a medium saucepan, bring 2 1/2 cups water to a boil. meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive 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 teaspoons of the soy sauce. heat a large skillet over high heat. when hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. turn over and cook until the salmon is cooked through, 3-5 minutes longer. remove from heat. cool in pan. break into 1" pieces.
• 3 heat a small saucepan of water to a boil. add snow peas and cook 1 minute. drain, rinse, and blot dry.
• 4 in a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. reserve 1 tbsp of the mixture. toss millet with the dressing. in a small bowl, toss scallions, pepper, snow peas, and reserved dressing. add half the vegetables and the salmon to the millet.
• 5 spoon millet salad onto a platter. top with remaining vegetables. serve and enjoy!