A freezer full of salmon. A big jar of miso. Life is good. So I guess it was inevitable that they would one day come together–as Miso Glazed Salmon and Snow Peas.
Recently, I discovered a recipe for one pan roasted roots & sausage–and a light bulb went on. I should make more one dish meals! So the salmon and snow peas went together in a single pan. With a single, dual purpose sauce/glaze for both. Easy peasy.
Also tasty and nutritious!
Now I have long been suspicious of shortcuts in meals. Perhaps it comes from childhood spent in the heyday of slow cooker meals. Back when newly minted working moms went out to their jobs and traditionalists went out to play tennis. Both tossing three courses into a pot to simmer until unrecognizable.
Fortunately, I realized that shortcuts can be good–as long as they are used appropriately! And spurning one pan meals was like throwing the baby out with the bathwater.
The meal of miso glazed salmon and snow peas (along with some bread from the freezer) was met with (unsolicited) acclaim and no one knew I made it in 20 minutes. What was I thinking.
Do you have a favorite efficient meal?
- 2 T soy sauce
- 2 T white miso
- 4 T olive oil
- 1 T grated fresh ginger ( or a teaspoon of dried ground ginger)
- 1 1/2 pounds salmon (4-6 oz portions)
- 2-3 cups of snow peas
- Whisk miso, soy sauce (or tamari), ginger and olive oil in a small bowl until smooth.
- Remove strings from snow peas, then cut in half cross-wise on a diagonal. Toss with about 1/3 of the miso mixture.
- Spray a 9 x 13 pan with a non-stick spray and set in salmon fillets, skin-side down (close together to leave room for the snow peas). Brush with the remaining miso mixture. Pile the snow peas in the open side of the pan. Bake at 350 F until salmon is cooked through, about 10 minutes, depending on thickness.
- Serve immediately
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