We've actually been keeping each other on track with reminders of gym dates and our daily spiel on what we made and brought for lunch. And since we live like literally on opposite sides of the same floor, we've been cooking dinners together all while educating each other on new foods, recipes, and ways to prepare our meals.
Today, we even had our own homemade shabu! All complete with tofu, bok choy, napa cabbage, enoki mushrooms, beef shabu shabu, pork sukiyaki, and of course peanut and ponzu dipping sauces. But that can be saved for another post!
I know, I'm totally late on this but about a week ago, Jess and I prepared our own delectable dinners where she made baked sweet potatoes with her amazing seared rack of lamb and I made miso glazed salmon over a bed of cabbage, kale, brussel sprouts and freekeh.
In all honesty, I can probably eat my salmon marinated in this glaze like everyday. Ever since I discovered it, it's been my go-to salmon dish, just because its so easy and it tastes so good. My mouth is watering as I type this, btw.
Anyways!
Here's what you'll need:
Large salmon filet (cut into 5-6 pieces)
Chopped scallions/green onions
Roasted sesame seeds
Miso glaze marinade
1/4 cup of light brown sugar
1/2 cup rice vinegar or mirin
1/2 cup yellow miso paste
1/4 cup soy sauce
Mix all the marinade ingredients in a bowl and set aside. Place the filets in a large glass container and brush on the marinade -ensuring that all surfaces are covered in the glaze. Cover and place in the fridge for at least 30 minutes.
Preheat oven and set to "BROIL." Spray a large foil-lined tray with some Pam spray and evenly place the filets onto the tray. Allow the salmon to cook in the oven for about 10-15 minutes. Add the scallions and green onions to garnish and you're done! I also used the same glaze to stir fry my veggies as there should be plenty left over.
Happy hump day,
Theresa
I'm going to try this (:
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