Toasted Millet Salad

Submitted by Sharon123

"Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 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

directions

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!

Reviews

[MrsDoty]

The DH and I loved this tasty salad in our lunch boxes. It has all of our favorite flavors with the new texture of millet instead of rice threads. I never would have thought to put it in an asian inspired salad. One of my coworkers even asked for the recipe before we finished lunch today. We'll be making this again soon. Thanks for posting, Sharon!