Epic Spring Salad with Asparagus, Chicken and Garlic Scapes
When in doubt this spring, pile all the veggies into a huge salad like this one.
Everything about today’s recipe seems like it turned out better than expected. Take the salmon, for instance. When I moseyed over to the Montavilla Farmers Market on Sunday I was NOT expecting to find salmon for $5/lb. I’m pretty sure that’s what we usually pay for ground beef. So yeah, I bought 2 lbs. But half of it went straight in the freezer, don’t worry. The good price was, I think, a sign of more good things to come. I made this recipe that night after a day of working really hard to get Christmas shopping and blog content done. It was so good that I hoped I could make it for Dave when he returned from New York.
So I did – the second time I made this recipe, Dave and I had met up after work to hit the gym. After our workouts, we were trying to figure out what to eat for dinner and realized that we had 2/3 lb. of salmon in the fridge, but almost nothing else. Well, it turns out that we had some leftover kale (though really, almost nothing else). And we had some leftover rice. Voila, miso-glazed salmon with sauteed kale and rice. You know what? It was a really good dinner. One of my favorites of late. I love it when my fridge contents come together so harmoniously on short notice. And I especially love it when Dave gives one of my recipes such high praise. He loved this one!
One of the best things about this recipe is that it takes less than ten minutes from start to finish. I really did make this (the salmon, not the pictured Brussels sprouts) in ten minutes after a long, busy work day and a post-work trip from the gym. It’s amazing how quickly you can make something so delicious yet so good for you. I love food. Have I mentioned that?
Here’s what you need for two servings:
Preheat your oven to 350.
Place the salmon in an oven safe dish lined with foil. In a deep bowl, whisk together the remaining ingredients.
Brush or spoon the miso mixture over the top of the salmon. Turn the broiler on in your oven and place the pan in the middle of the oven. (as in, middle between the top and bottom).
Broil for exactly five minutes and then remove. Serve with robust veggies – I like the other day’s Pomegranate Brussels sprouts or sauteed kale.
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