Miso Glazed Salmon

miso glazed salmon.jpg

BAM!  And just like that, I’m back for the second day in a row.

Was actually really shocked that I have not yet written a post for you about this salmon.  It’s like… my new favorite recipe.  I think I’ve made this three or four times so far- which is a lot for someone who rarely repeats one recipe twice.

This salmon recipe obviously uses Miso- which sounded a little intense for me at first… until I went to Whole Foods and bought a container of it and realized how silly it was for me to think that.  It’s kept in the refrigerated section and lasts forever.  Just go buy a container and leave it in your fridge for a great dressing recipe (such as this one… ) or to make the salmon again like I did.

Miso Glazed Salmon

Ingredients:

  • 1/4 cup packed Brown Sugar
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Hot Water
  • 2 Tablespoons White Miso Paste
  • 4 (6-ounce) Salmon Fillets (about 1 inch thick) 
  • Cooking spray 
  • 1 Tablespoon chopped Fresh Chives

Preparation

  1. Preheat broiler.
  2. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with foil & cooking spray. Spoon miso mixture evenly over fish.
  3. Broil 8-10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Recipe from:  Cooking Light, 2002

So so so so good.  For some reason, every single time I’ve baked salmon this way, it has been SUPER moist and so delicious.  Keep your eye on the salmon in the oven because you don’t want to dry it out.  It does not need that much time so don’t forget about it!

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I like to make 4 fillets so Dave and I can each eat one for dinner and eat one for lunch the following day over a salad.  YUM.  This time, I served the salmon with a small Baked Potato & Sauteed Spinach w/ Garlic & Grape Tomatoes.  You could serve this salmon with any green and it would be great with rice too!

What’s your favorite salmon recipe?  Try one of mine…

Maple-Teryiaki Salmon

Maple-Teryiaki Salmon

Basic Salmon Cakes/Burgers

Basic Salmon Cakes/Burgers

Wasabi Salmon

Wasabi Salmon

 

Tex-Mex Fish Tacos (Guest Post)

Hello friends!  I’ve been enjoying the beautiful weather we’ve been having here in Philly… how about you?  

Today I want to introduce you to Meredith from ReadySetEat.com.  She will be posting an amazing recipe for you today that is just perfect for this time of year:  Fish Tacos!  I have never tried to make them on my own but I cannot wait to try this recipe.  It sounds fresh and so delish!  

 

Easy Summer Dinner: Tex-Mex Fish Tacos

Is there anything more summery than fresh seafood? Fish, shrimp, scallops and crab are delicious all year round, but there’s just something about eating seafood in the summertime that makes you feel like you’re lounging poolside even if you’re stuck in an office or miles away from the nearest beach!

One of the most popular summer seafood dishes is, unsurprisingly, also one of the most delicious: fish tacos. Fish tacos are one of those meals that seems to pop up on every menu at every restaurant the minute it gets warm out, and for good reason. Instead of your typical beef, steak or chicken tacos, fish tacos tend to be a little lighter and are bursting with summery flavors like lime, cilantro and crunchy jicama.

These Tex-Mex Fish Tacos are topped with a fresh slaw, heart-healthy avocado and a zippy salsa, putting them into the delicious category of good-for-you tomato recipes. In place of the avocado, these tacos would also be delicious with your favorite guacamole recipe for extra flavor. They make an easy weeknight dinner but are also definitely impressive enough for entertaining friends and family; they’re perfect for a tasty twist on taco night. Make them from the comfort of your own kitchen and you’ll never feel the need to splurge on them during a dinner out for the rest of summer!

Tex-Mex Fish Tacos

Total Time: 45 min

Serves: 4

• 1 pound pollock or cod fillets, thawed if frozen

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• PAM® Grilling Spray

• 1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained

• 1/3 cup finely chopped red onion

• 1 tablespoon minced jalapeno pepper

• 1 tablespoon chopped fresh cilantro

• 2 teaspoons minced garlic

• 2 tablespoons fresh lime juice

• 1 tablespoon extra virgin olive oil

• 1 teaspoon granulated sugar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 cup julienned jicama

• 1 cup shredded napa cabbage

• 1/4 cup shredded carrot

• 12 white corn tortillas (6 inch), heated

• 1 large avocado, cut into 24 slices

For the Fish:

Sprinkle fish with salt and pepper. Spray a grill pan with grilling spray; heat over medium-high heat.

Place fish in the pan and cook for 5 to 7 minutes on each side or until fish flakes easily with a fork (if you’re using a meat thermometer, it should read 145°F). Cool slightly and shred with forks.

For the Salsa:

Combine tomatoes, red onion, jalapeno, cilantro, garlic, lime juice, olive oil, sugar, kosher salt and pepper in a medium bowl; set aside.

Complete the Tacos!

Combine jicama, cabbage and carrot in a medium bowl. Place 2 tablespoons fish in the center of each tortilla. Top with about ¼ cup of the jicama mixture, 2 tablespoons salsa and 2 slices avocado. Fold in half and serve immediately.

Tex-Mex Fish Tacos

Author Bio: This is a guest post by Meredith K. on behalf of Hunt’s®. For easy summer recipes, or for a classic easy lasagna recipe or easy meatloaf recipe, visit http://www.hunts.com.

Thank you Meredith for sharing such an awesome recipe with us!  I want to eat these now!

Tilapia w/ Black Beans & Zucchini

My 2nd gym (Planet Fitness) is right next to a supermarket.  How convenient.

The other day after I worked out, I hurried over to purchase a few healthy snacks, some turkey for lunches, and dinner- as I was on my own for the night.  Passing the seafood area, I noticed how cheap Tilapia was!  I really have never made any type of fish except salmon, so I was super excited to try Tilapia out.

With a whole 1/2 lb of Tilapia only costing me 6 points, I was able to have some fun with it!

Tilapia w/ Black Beans & Zucchini

Recipe by:  It’s Good to be the Cook
Ingredients:
1/2 lb Tilapia (usually 2 pieces), rinsed and patted dry
Olive Oil
1/2 teaspoon Garlic, Minced, divided
Fresh Ground Black Pepper, Sea Salt, Red Pepper Flakes
1 Tablespoon Lime Juice
1/2 can Black Beans
1 Zucchini
1/2 Onion
8 Green Beans
1 Tomato
2 Green Onions
Directions:
1.  Cut up all of the veggies.  In a large saucepan, heat just a little bit of olive oil (teaspoon?).  Add 1/4 teaspoon Garlic.  Saute for 30 seconds before adding the onion, zucchini, green beans, and green onions.  Stir around until the veggies become softer- I like to get it to the point where the zucchinis are browning just a little bit.
2.  Meanwhile, heat another teaspoon of Olive Oil in a separate pan over medium heat.  Season both sides of the Tilapia with Sea Salt, Pepper, and the other 1/4 teaspoon of Garlic (and a few shakes of Red Pepper Flakes if you’d like!).  Place the Tilapia gently in the pan over the oil.  Add the lime juice.  It only takes  about 4-5 minutes on each side.  Try to only flip it once to avoid it falling apart.
3.  When the veggies and fish are almost done, add the black beans and tomatoes into the veggie saucepan.  Stir to combine.  Serve together!

Here are my veggies sauteeing, before the beans and tom’s go in!

Delish Tilapia! I’d love to try this again.

This was really simple and completely thrown together last minute.  It worked out really well.  The simplicity was really nice, because you could really taste the flavors of the veggies and fish.  This would be really yummy too, if you’d add just a few shakes of Parmesan cheese ontop.

It was a nice change from my normal asian or cajun fish seasonings and marinades.