MISO - GLAZED ORANGE - GIN­GER SAL­MON WITH SQUASH & BOK CHOY

Healthy can be yummy! Pair sal­mon (a great source of omega-3 fatty acids) with a leafy green like bok choy and vi­ta­min A-rich squash.

Yummy (Philippines) - - Everyday Recipes -

Serves 3 Prep Time 15 min­utes, plus marinating time Cook­ing Time 8 to 10 min­utes

FOR THE MISO MARINADE ✔ 3 ta­ble­spoons white or red

miso paste ✔ 1 ta­ble­spoon brown sugar ✔ 4 ta­ble­spoons mirin ✔ 1 ta­ble­spoon grated gin­ger ✔ juice from ½ orange

✔ 3 thick-cut (at least ½-inchthick) sal­mon steaks

FOR THE VEG­ETABLE MARINADE ✔ rind from 1 orange ✔ juice from ½ orange ✔ 2 ta­ble­spoons soy sauce ✔ 2 ta­ble­spoons veg­etable oil ✔ 1 thumb-size piece

gin­ger, juli­enned

✔ 300 grams squash, peeled and

cut into ¹⁄³-inch-thick pieces ✔ 6 to 8 stalks bok choy, washed

and halved length­wise

1 Make the miso marinade: Mix all in­gre­di­ents in a bowl.

Spread on both sides of sal­mon steaks. Mar­i­nate in the re­frig­er­a­tor for up to 8 hours. 2 Pre­heat oven to 350°F. Line a large bak­ing sheet with bak­ing pa­per, if de­sired. 3 Bring sal­mon to room tem­per­a­ture and place on bak­ing sheet. 4 Make the veg­etable marinade: Mix all in­gre­di­ents in a bowl. Add veg­eta­bles and toss to coat. Ar­range veg­eta­bles around sal­mon. Driz­zle re­main­ing marinade over veg­eta­bles. 5 Bake in the pre­heated oven for 8 to 10 min­utes or un­til sal­mon turns opaque, leaves of bok choy brown and crisp up, and squash be­comes ten­der. 6 Serve im­me­di­ately with rice.

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