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1 teaspoon Olive Oil, plus
2 Tablespoons Olive Oil
1 cup Millet
1/2 lb boneless skinless Salmon Fillets
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 Scallions, finely chopped
1/2 cup Red Bell Peppers, finely chopped
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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. 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. Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry. In a large bowl, whisk vinegar, 2 tbls. water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbls. of the mixutre. 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. Spoon millet salad onto a platter. Top with remaining vegetables.
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