As my husband and I near my due date (12 days and counting) we don’t have many weekend plans. After an early night on Friday and nothing planned Saturday we decided to see if some friends wanted to come over for dinner. While we love down time we have had a lot lately so we figured why not host a little dinner gathering with Ryan’s best friends from high school. I was excited to have company since I’ve had a recipe for miso-ginger salmon from a friend I’ve been dying to have again and feature on my blog. To stick with the theme I decided to use other Asian flavors in my side dishes.
The original salmon recipe is a Bobby Flay recipe called Miso-Ginger Marinated Grilled Salmon. Since it’s 46 degrees today I decided to bake it vs make Ryan stand in the cold to grill. I also subbed low sodium chicken broth for mirin as the recipe calls for.
As for the complete meal…My favorite things to eat with salmon are brown rice and green beans (with a close tie for asparagus). To make it fit with my Asian themed dinner I sauteed the green beans with sesame oil then topped them with sesame seeds, salt and pepper. For our starch I made rice pilaf the way my mom taught me. This rice is a staple in our household and can be varied with herbs or vegetables for different flavors.
Adapted from Bobby Flay’s recipe Miso-Ginger Marinated Grilled Salmon
- 1/2 cup white miso paste
- 1/2 cup low sodium chicken broth (or vegetable broth)
- 1/4 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 1/4 cup grated fresh ginger
- 1/4 cup sesame oil
- 8 salmon filets
- Whisk the first six ingredients together in a small to medium bowl. This will make a lot of marinade and could coat up to 8 fillets. It can be cut in half if you are just making 4 salmon fillets
- Place the salmon filets in a glass container that will fit in your fridge and pour the marinade over. Cover and place in the fridge for at least 30 minutes (this can be done the day before if you want them to set overnight for more flavor too). I marinaded mine for 2-3 hours
- When you are ready to cook the salmon put in a glass dish (or you can do what I did and use a shallow glass dish to marinade then you can use that to bake them). My husband and I love sauce so we actually left most of the marinade in the dish when baking to give more flavor and keep it moist.
- Cover and Bake at 375 for ~35-40 minutes.
Sesame Green Beans
This recipe is very easy and measurements are flexible based on how many green beans you’re cooking. Heat a large saute pan to medium, lightly spray with cooking spray. Add green beans and let cook 4-5 minutes. Now, add 1-2 Tbsp Sesame oil and cover the pan to finish the cooking (use more or less based on how many green beans you have, you want them lightly coated). Cook for 5-10 more minutes depending on how crispy you like them. I like mine to have a crunch still so I only cooked them for a total of 10 or 12 minutes. Turn heat off and sprinkle with salt, pepper and sesame seeds.
Whole Grain Rice Pilaf
- 1/2 stick Butter
- 1/2 to 1 onion, diced (the amount you add is flexible)
- 2 garlic cloves, minced
- A handful of spaghetti noodles, broken to ~1.5-2 inch pieces (~1/2 cup)
- 2 1/2 cups Whole Grain Rice (I usually use Jasmine)
- 5 cups Low sodium chicken broth
- salt and pepper to season per taste
- Melt Butter in a sauce pan and add onion, garlic and noodles and cook until onions are translucent
- Add rice and chicken broth. Bring to a boil then cover and reduce heat to low and cook for 4o minutes
- Season with salt and pepper as desired