December 12, 2014

Miso-Glazed Salmon Bowl

By the time the end of the week rolls around, I just want to lay on the couch and binge watch The Tonight Show until I'm all caught up. I don't want to spend a ton of time laboring over dinner. This salmon took about 10 minutes to cook and maybe 3 minutes to finish. It is so tasty and so quick that it's the perfect end-of-the-week meal. Not only is it incredibly flavorful, it's low in PointsPlus, so you can add yummy sides like edamame and brown rice and turn it into a rice bowl (I LOVE FOOD BOWLS OF ALL KINDS). 

Miso-Glazed Salmon Bowl
Recipe modified from Cooking Light
Serves: 2, Serving Size: 5-oz. salmon fillet, 1/2 cup edamame, 1/2 cup cooked brown rice, PointsPlus: 13pp (salmon: 8, edamame: 3, rice: 2)
Ingredients:
  • Frozen edamame
  • Brown rice (I used boil-in-a-bag from Stop & Shop)
  • 1 tbsp white miso paste
  • 2 tsp mirin
  • 2 tsp rice wine vinegar
  • 2 tsp low-sodium soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp prepared ginger
  • 2 5-oz. salmon fillets
  • 1 tsp sesame seeds
Directions:
  • Preheat the broiler. Bring two pots of water up to a bowl for the edamame and brown rice. Cook both according to package directions
  • Mix miso, mirin, vinegar, soy sauce, sugar, and ginger in a small bowl
  • Place fish on a baking sheet lined with foil and spread the miso mixture evenly over the fillets
  • Broil for 8 minutes or until desired doneness. Sprinkle with sesame seeds
  • Place 1/2 cup edamame and 1/2 cup brown rice in a shallow bowl. Lay salmon over top and dig in! Sriracha gives the bowl a nice punch and so does a little extra soy sauce
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