The flavors of the salmon sauce were nice but I was not impressed with the fish itself. It seemed much more fishy than salmon usually is. Not sure if it's because it was a thin cut, or what. I think I will be sticking with the thicker, more steak like cuts in the future.
Our base recipe came from Real Simple.com and I tweaked it a tad. What chef worth her salt doesn't tweak recipes? I substituted dried ginger because I didn't have any fresh. After taste testing I added one more tablespoon of honey and 1/8th a teaspoon more of the dried ginger. I was concerned that since the cut of salmon was so thin, broiling would dry it out too much so it got baked in the oven. As it was cooking, the leftover sauce was slowly boiled on the stove top to spoon on top
For the rice I just prepared it as usual, then stirred in some toasted sesame seeds and drizzled with the seasoned rice vinegar.
The edamame were simply boiled in water with a couple teaspoons of salt, but so simple it was delicious!
|Japanese inspired Salmon with Salted Edamame and Rice with Toasted Sesame Seeds and Seasoned Rice Vinegar.|
|Commando Cook Cleverness!|
Now I'm sitting here trying to think if there's anything good hiding in the kitchen to make for dinner. I'm thinking that we'll need to sneak in a quick grocery trip after work if we're going to eat tonight. There is some Tuna Helper Fettuccine Alfredo in the cupboard but I'm turning up my nose at that and only want to use it as a last resort. Sorry little Helper Hand!
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