Baked Salmon Fillets with Green Tea Jasmine Rice
and Sweet Miso Soy Glaze
Foodie Lit
Looking for a fabulous dinner for the holidays? These Baked Salmon Fillets are not only a beautiful presentation, each bite will give you a mouthful of wonderful taste with the Snap Peas and Jasmine Rice.
The Sweet Miso Soy Glaze on the salmon adds a piquant flavor. This is a universal sauce, great over fish, chicken, tofu or seafood. Use the sauce for stir-fry or for an Asian salad dressing. Try using black sesame seeds, which add a super color contrast. Here, green beans are the veggies-also try snow peas!
This looks like a long recipe but really isn’t—included are the preps for the sides. A star for Christmas, New Year’s Eve or a special Friday night dinner.
Celeste Gabriel Is an artist, perhaps one of the best of her generation. She Is also impoverished and a woman, marks against her In 15th century Italy. Eleanor Chance has written a beautiful historical novel about love and art, about class and gender and about risk and achievement.
We learn much about Venice and Florence, about art and about what it means to be determined against all odds. An inspiring story for any era.
Baked Salmon Fillets with Green Tea Jasmine Rice and Sweet Miso Soy Glaze
Serves 8
Salmon
8 six-ounce salmon fillets, boneless and skinless
Sauce
1 cup brown sugar
½ cup sesame oil
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons miso, mellow white
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon black sesame seed
Rice
2 cups Jasmine rice
3 ½ cups water
1 green tea bag steeped in ½ cup water
½ cup frozen peas
2 tablespoons olive oil
Salt and pepper
Preparation
Sauce
1. Whisk sauce ingredients together in a bowl or blend for a smoother consistency.
Rice
1. Preheat oven to 350.
2. Add rice and rest of ingredients to baking dish removing tea bag from green tea.
4. Stir to combine. Cover with foil and bake for 25-30 minutes or until rice is cooked.
Salmon
1. At the same time as the rice is cooking, place salmon in a 9x13 baking dish and top with
the sauce.
2. Bake uncovered for 20 minutes.
Plating
For an elegant presentation, use a ½ measuring cup for rice. Scoop, mold, and then place on plate. Then place salmon on an angle next to the rice. Ladle sauce on top of salmon.
Expandthetable suggestions
Vegan: Substitute 2-16 ounce blocks of firm tofu for salmon. Cut each tofu block into 4 pieces. Place paper towels on a sheet tray. Lay tofu on top. Put additional paper towels on top. Place another sheet tray over top with a pot or pan on top of that. Leave for 10-15 minutes. Follow recipe for salmon preparation.
Vegetarian: Substitute 2-16 ounce blocks of firm tofu for salmon. Cut each tofu block into 4 pieces. Place paper towels on a sheet tray. Lay tofu on top. Put additional paper towels on top. Place another sheet tray over top with a pot or pan on top of that. Leave for 10-15 minutes. Follow recipe for salmon preparation.
Gluten Free: Use a gluten free soy sauce. Use brown rice for Jasmine rice.
Soy Free: Substitute Coconut Amino for soy sauce.
Allium Free: Omit garlic in sauce. Substitute ¼ fennel bulb, finely chopped, for onion in snap peas.
Diabetic: Substitute ½ cup sugar free brown sugar in sauce.
