Thursday, October 4, 2012

Roasted Salmon in Miso Sauce

Real Simple's October 2012 issue had an absolute gem. They did a piece on a five-day meal plan for an entire month. And included a shopping list for each week. Talk about making it simple. What I love most about the recipes are that they push me outside my normal, but not in an overwhelming way. Feeling adventurous, but still only having to complete 3 or 4 steps per meal.

We've ventured to Ranch 99, discovered radicchio and fennel, and resurrected a love for chorizo. I've been doing one week on their plan and following it up with a regular, no-frills week. It's been the perfect mix.

With any adventure, there's been some major hits and major misses. One of our absolute favorite thus far was last night's dinner. Everyone, including my picky eater, cleaned their plate! Success.

1.5 lbs of new potatoes {halved if large}..i just got a 1.5 sack of small goldens; less work
1 bunch of broccoli, cut into florets
3 T + 1 t canola oil
kosher salt and black pepper
3 T white miso {soybean paste; found in fridge section of supermarket}
1 T rice vinegar
4 6-oz salmon fillets
1/4 to 1/2 t crushed red pepper...opted out of this

*Heat oven to 425. In baking dish, toss potatoes and broccoli with 2 T oil, 1/2 t salt and 1/4 t pepper. Roast, tossing once, until tender. About 25-30 minutes.

*Meanwhile, in small bowl, whisk miso, vinegar, 1 T of remaining oil and 3 T water.

*Heat remaining t of oil in large skillet over med-high heat. Season salmon with 1/4 t each salt and pepper. Cook until opaque throughout, about 5-10 per side. Drizzle with sauce, sprinkle with crushed red pepper and serve with veggies.

Party in your mouth. No joke.

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