Miso Dijon Green Bean Mushroom Salad

cat4-pos4-img1

COOK TIME:
15 Minutes

DIFFICULTY:
Easy

SERVINGS:
2 Servings

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aenean a turpis leo. Vivamus in ligula ac sem maximus auctor et at dui. Quisque gravida elit eget urna accumsan, non pretium est imperdiet. Nullam in vehicula lorem, nec lacinia metus. Etiam laoreet a libero quis tristique. Sed viverra diam felis, ac consectetur diam posuere ut. Suspendisse tristique viverra lectus eget ornare. Aenean ac sem ac ex ullamcorper condimentum sit amet ac ex. Nam felis augue, finibus eu iaculis ac, tristique eget neque. Sed id sapien et lectus faucibus eleifend.

cat1-pos1-img5

Nullam in vehicula lorem, nec lacinia metus. Etiam laoreet a libero quis tristique. Sed viverra diam felis, ac consectetur diam posuere ut.

cat1-pos1-img4

Nullam in vehicula lorem, nec lacinia metus. Etiam laoreet a libero quis tristique. Sed viverra diam felis, ac consectetur diam posuere ut.

cat1-pos1-img2

Nullam in vehicula lorem, nec lacinia metus. Etiam laoreet a libero quis tristique. Sed viverra diam felis, ac consectetur diam posuere ut.

cat1-pos1

Nullam in vehicula lorem, nec lacinia metus. Etiam laoreet a libero quis tristique. Sed viverra diam felis, ac consectetur diam posuere ut.

INGREDIENTS

· 2 whole Salmon Fillets (skin On Or Off, Whatever Your Preference)
· Salt And Pepper
· Olive Oil, For Cooking
· 2 Tablespoons Butter
· 3 Tablespoons Honey
· 3 Tablespoons Low Sodium Soy Sauce
· 2 whole Limes
· Cilantro, For Serving
· Cooked Rice, For Serving

INSTRUCTIONS

Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you’d like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you’d like. Cook if for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.

Leave a Reply

No comments to display
Be the first to comment