Ginger Miso Glazed Salmon with Greens and Brown Rice
It's October! Summer is over, school and work have started back up, and early fall marks a time when many of us are returning to a more structured existence than we live during the hot weeks of Fire season.
Being back in the routine often means that time is less available to us, but it doesn't mean that good, wholesome, home cooked meals are a thing of the past. Here's a simple dinner that's colorful, delicious, and easy to make. A succulent filet of Ginger Miso Glazed Salmon served with pressure cooked brown rice and Savory Sauteed Kale can be prepared start to finish in under 30 minutes.
The miso glaze is great on any fish, tofu, or tempeh and keeps beautifully for a week, so keep it in mind for an informal dinner party. You can make extra rice and greens to be reheated the next day with stewed lentils or other beans (or even a bean soup from your local health food store).
Vegans can substitute tofu for the fish or try Seared Tofu with Pea Shoots and Ginger, or Sauteed Tofu with Asparagus.
If you want dessert, fresh berries with Vanilla Tofu Whip are a lovely, light finish. Be advised, though, that the whip needs to set up for a couple of hours, so either make it the day before, (it keeps for several days), or take a breather after dinner.
Photo courtesy of Timothy Hill Photography
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