Miso Bakkafrost Salmon with Broccoli Fonio

Extra-virgin olive oil and a brown rice miso are the perfect accents for a healthy salmon entree.

Serves: 2 people

Preparation time: 2 hours


  • 1 garlic clove
  • 1/2 teaspoon grated ginger
  • 2 tablespoons brown rice miso
  • 2 tablespoons extra-virgin olive oil (for marinade)
  • 1/4 cup mirin (sweet rice wine)
  • 2 portions of Bakkafrost Salmon (4 oz. each)
  • 1/2-pound broccoli florets (trimmed)
  • 1 tablespoon extra-virgin olive oil (for broccoli)
  • 1/2 teaspoon sea salt (for broccoli)
  • 1 cup water (for fonio)
  • 1/2 cup rice, couscous, quinoa, or millet
  • 3 tablespoons sliced almonds (toasted)
  • Sea salt (to taste, for fonio)
  • 1 scallion (green and white parts)
  • Gochugaru chili flakes (Korean chili flakes; buy at well-stocked grocery stores, Asian markets, or online; for garnish, optional)
  • Extra-virgin olive oil (for drizzling)


  1. Preheat oven to 230°C (450°F). Make the marinade: Peel garlic and finely grate it into a small bowl. Peel ginger and finely grate it into the bowl with the garlic. Add the miso, extra-virgin olive oil, and mirin and whisk well. Place the Bakkafrost Salmon portions in a small baking dish. Pour the marinade over the fish, making sure it is well covered. Cover the dish and refrigerate for at least 1 hour.
  2. Put broccoli florets in a large bowl. Drizzle with extra-virgin olive oil, season with sea salt, and toss well. Spread the broccoli on a foil-lined sheet pan and roast in the preheated oven until slightly caramelized around the edges, about 15 minutes.
  3. Bring the water to a boil in a small saucepan. Add the fonio and give it a stir. Reduce the heat to low, cover, and let the fonio simmer for about 1 minute. Remove from the heat, cover, and let sit about 4 minutes.
  4. When the broccoli is done, transfer it to a cutting board and let cool slightly. Roughly chop florets into smaller pieces. Check on the fonio and allow it to set and fluff up if needed. Transfer the broccoli to a large bowl and stir in the toasted almonds.
  5. Stir the fonio until it's nice and fluffy. Stir the warm fonio into the bowl with the broccoli and mix well. Season with sea salt. Keep warm.
  6. Transfer the salmon fillets to a foil-lined baking sheet. Set the oven to broil and cook the salmon on the top rack of the oven until it is well caramelized and beginning to crisp, 3-5 minutes, depending on the thickness of the salmon. Thinly slice scallion on the diagonal.
  7. Check to see that the salmon is done. Remove from the oven or add time as needed.

Spoon a generous amount of the fonio mixture on the plates. Put the salmon on top. Garnish with scallion slices, sprinkle with gochugaru, and drizzle with extra-virgin olive oil.