2 1/2 C. water

1 tsp. canola oil

2 T. canola oil

1 C. millet

8 ounces boneless, skinless salmon fillets

1 tsp. reduced-sodium soy sauce

1 T. reduced-sodium soy sauce

2 C. snow peas, trimmed

1/4 C. rice wine vinegar

2 T. water

1 T. toasted sesame oil

2 tsp. grated fresh ginger

1 tsp. minced garlic

1/4 tsp. salt

1/2 C. minced scallions

1/2 C. finely chopped red bell pepper

 

In a medium saucepan, bring 2 1/2 C. of water to a boil. Meanwhile, coat the bottom of a large skillet with 1 tsp. of the canola oil. Add the millet and cook, stirring, over medium-low heat, for about 10 minutes, or until it gives off a toasted aroma. Add the boiling-hot water. Cover and cook over medium-low heat for about 25 minutes, or until the water is absorbed and the millet is tender. Uncover and cool. Meanwhile, coat the salmon with 1 tsp. of the soy sauce. Set a large nonstick skillet over high heat for 1 minute. When hot, add the fish. Reduce the heat to medium, and cook for about 3 minutes, or until browned. Turn and cook 3 to 5 minutes longer, or until the fish is cooked through. Remove from the heat. Cool in the pan. Break into 1″ chunks. Bring a small saucepan of water to a boil. Add the peas and cook 1 minute. Drain, rinse, then blot dry. In a large bowl, whisk the vinegar, 2 T. water, sesame oil, ginger, garlic, salt, and remaining 2 T. canola oil and 1 T. soy sauce. Reserve 1 T. of the mixture. Toss the reserved millet with the dressing. In a small bowl, toss the scallions, pepper, peas, and reserved dressing. Add half the vegetables and the salmon to the millet. Spoon the millet salad onto a platter. Top with the remaining vegetables.

 

Yield: 4 servings

Calories: 382

Fat: 15g

Fiber: 6g