What’s for dinner? Miso Glazed Salmon and Mushroom Wild Rice

I’ve probably mentioned it before, but we love salmon!

Fortunately, a big filet of wild coho was affordable at the grocery store, so I took advantage.

Here’s what I made:

Miso Salmon & Wild Rice

Miso Glazed Salmon

Ingredients:

1/4 cup packed brown sugar

2 tbsp soy sauce

2 tbsp hot water

2 tbsp miso (soybean paste)

1 large salmon fillet (about 1 inch thick)

Cooking spray

1 tbsp chopped fresh chives

Directions:

Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Wild Rice Blend & Mushrooms

Ingredients:

4 servings of cooked wild rice blend (I used Lundberg Wild Blend Rice)

2 tbsp olive oil

1 tbsp butter

½ medium onion, diced

2 cloves garlic, minced

12 ounces fresh mushrooms, sliced

½ cup chicken stock

½ tsp Kosher salt

½ tsp dried thyme

1 tbsp chopped fresh parsley, optional

Instructions: 

Prepare wild rice according to package instructions in a 3-quart saucepan.

Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

I steamed up some broccoli and sliced up fresh avocado to have with dinner and everyone gobbled it up!

What’s for dinner? Chicken Alfredo Pasta Bake

It was another rainy day in the city today…

Something hearty and easy was in order for dinner tonight. Our daughter had some homework to get done afterschool, and I wanted to help her with it, so being in the kitchen a lot wasn’t gonna fly. I needed something that could cook unattended for awhile, so here’s what I made:

Chicken Alfredo Pasta Bake

Chicken Alfredo Pasta Bake

adapted from gimmesomeoven.com

Ingredients:

Chicken Alfredo Pasta Bake Ingredients

350g short pasta

2 cups shredded, cooked chicken (about 2 small chicken breasts)

1 batch alfredo sauce (see below)

1-1/2 cups shredded mozzarella cheese (I didn’t have enough, so I added in some cheddar)

1 cup frozen peas

Handful of spinach (chopped)

Alfredo Sauce Ingredients:

1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

Directions:

Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken, alfredo sauce, peas and spinach. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To make the Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

So this turned out to be awesome! No fighting with the kids to eat their dinner AND, Little Dude had 3, 3! helpings!!!