Salmon, rice, and string beans. Sounds like a rather dull combination, right? Well, it doesn't have to be. Each element on its own is a well-respected citizen of the healthy eating community, but sometimes it can be difficult to draw out much flavor from them unless you invite in outsiders like bacon and butter. Hopefully, this recipe will prove that you can make a dish that's bursting with flavor while keeping it in the healthy family.
The salmon is the star of the dish here, so I'm going to focus on that. This maple-soy recipe, which I've adapted from various similar versions online, pairs so well with the soft, flaky fish that you won't want to eat salmon any other way for a long time. The sweet maple is a perfect contrast to the savory soy and sharp garlic and, like all the recipes on here, it's so simple to make it should be a crime. I had extra shiitake mushrooms lying around, so I threw those in the baking pan as well.
As for the string beans, all they require is a simple blanch and then a quick sauté with some soy sauce and citrus juice. I also tossed in some chopped up chestnuts that I had leftover. The fried rice recipe is a separate post on my blog, which you can find here. All I'll say is that the flavors of the miso rice marry perfectly with the salmon and string beans. And there you have it: another delicious, healthy, and ridiculously easy dinner under your belt. 👊 Recipe below.
For the salmon:
1 lb salmon
1 cup shiitake mushrooms (optional)
1 quail egg (optional)
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic
1 tablespoon ginger, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped scallions, for garnishing
- Mix the maple syrup, soy sauce, garlic, ginger, salt, and pepper together in a bowl.
- Place the salmon and mushrooms in a glass baking dish and cover with the maple-soy mixture. Cover and let marinate in the refrigerator for at least 30 minutes, turning once.
- Preheat oven to 400 degrees F.
- Bake salmon uncovered for 20 minutes, or until the edges easily flake off with a fork.
- If you're using a quail egg, fry when salmon is almost ready and place on top of the finished salmon plate.
- Garnish with scallions.
For the string beans:
2 cups string beans, with ends trimmed off
2 tablespoons olive oil
1/2 cup roasted chestnuts, chopped
2 tablespoons soy sauce
1/3 cup fresh-squeezed orange juice
1 tablespoon lemon juice
Salt and pepper to taste
- Fill a large pot with salted water and bring to a boil over medium heat.
- Fill a large bowl with water and ice to create an ice bath.
- While waiting for water to boil, mix together the soy sauce, orange juice, and lemon juice in a small bowl. Season with salt and pepper.
- When water in pot is boiling, drop the string beans in and blanch for 60 seconds. Remove quickly and place immediately in the ice bath to stop cooking.
- Heat olive oil in a large sauté pan over low heat and add the string beans and chestnuts. Sauté for 2 to 3 minutes and add the soy-citrus mixture. Sauté for 2 to 3 minutes to reduce the sauce into more of a glaze.
For the Miso Fried Rice recipe, click here.