Very, very yummy miso-glazed salmon, wasabi mashed potatoes, and spinach. Hubby volunteered to cook tonight. I’ve so been looking forward to this one since we put it on the menu, and I was definitely not disappointed – the flavor was great, and the flavors worked well with each other. The original recipe in Cooking Light called for bok choy, but hubby is not crazy about bok choy, and made spinach again instead (no biggie, I *love* spinach).
Again, here are the recipes for those of you who are interested.
1/4 c. packed brown sugar
2 tbsp. low-sodium soy sauce
2 tbsp. hot water
2 tbsp. miso (soybean paste)
4 (6 oz) salmon fillets (about 1 inch thick) [we found that it would probably be better with 3/4 inch thick fillets]
1 tbsp. chopped fresh chives [I just realized we didn’t use these]
Combine the 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 [note: make sure if you’re using 1″ thick fillets, you broil a couple minutes extra] or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.
Yield: 4 servings
Nutrition: 297 cal, 10.9 g fat, 32.4 g pro, 742 mg sod, 0.3 g fiber, 15.7 g carb, 7 WW points
Wasabi Mashed Potatoes
2 lbs. red potatoes, cubed
1/4 c. fat-free low sodium chicken broth
1/4 c. reduced fat sour cream
2 tbsp. butter
1 tsp. wasabi paste
1/2 tsp. salt
1/4 tsp. black pepper
Place potatoes in a large saucepan, cover with water. Bring to a boil, cook 15 minutes or until tender. Drain. Place potatoes and the rest of the ingredients in a bowl, and mash to desired consistency.
Nutrition: none given, but I calculated it out to 5 WW points.