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 Glazed Salmon
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)
1 tbsp chopped fresh chives
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
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
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!