Miso-Glazed Salmon
Brown Rice Toss with Green Beans and Mushrooms
Ingredients
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp white miso paste
- 1 Tbsp bottled minced garlic
- 1 Tbsp honey
- 2 tsp rice vinegar
- 2 tsp refrigerated minced ginger (from a 4-oz tube)
- 6 (6-oz) wild Alaskan pink salmon fillets
- 1 Tbsp sesame seeds
Instructions
- Preheat broiler.
- Combine first 6 ingredients in a small bowl.
- Arrange fish on a foil-lined baking sheet; brush glaze evenly over salmon.
- Broil on second oven rack 8 minutes or until salmon flakes with a fork; sprinkle with sesame seeds.
Side Dish Ingredients
- 2 (10-oz) pkg microwavable frozen brown rice (such as Birds Eye)
- 2 Tbsp olive oil
- 1 (16-oz) pkg sliced mushrooms
- 1 (16-oz) pkg trimmed green beans
- ½ cup low-sodium chicken broth
- 2 Tbsp low-sodium soy sauce
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms.
- Sauté 5 minutes or until browned; add green beans, broth, soy sauce and pepper.
- Cover, reduce heat, and simmer 5 minutes or until green beans are crisp-tender.
- Add rice to skillet; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
238
|
244
|
482
|
| Fat (g) | 7 | 6 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 35 | 8 | 43 |
| Carb (g) | 7 | 42 | 49 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 460 | 213 | 673 |
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