Cooked for the boys last night, so please excuse the hurried photographs as hungry appetites took precedence. To satisfy a mid week Super food craving, some of the biggest power players head lined. Broccoli and green beans took on new life with a Miso dressing, while honey glazed Salmon was mercifully easy but always fail safe. Accompanied by a delicious Pineapple and Coconut Brown Rice, a Hawaiian inspired recipe. And I can’t resist anything reminiscent of Hawaii.
Salmon with Honey Glaze
1 tablespoon honey
3 tablespoon soy sauce (or shoyu)
1 tablespoon lemon juice
4 salmon filets
1 tablespoon coconut oil
Heat coconut oil in a large pan and cook salmon fillets skin side down for approx 4 minutes. Brush paste on before turning and then cook skin face up for a further 5 minutes until golden and to liking. Heat remaining sauce and serve alongside salmon fillets.
3 tablespoons white Miso paste
4 tablespoons sake
4 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon palm sugar
1 large broccoli
2 large bunches of green beans trimmed
In a small bowl combine Miso paste, sake, mirin, soy and palm sugar and whisk together. Transfer to a small skillet and heat over low heat until warm. Blanch the greens for a couple of minutes rinsing under cold water. Place vegetables in a serving bowl, cover with dressing mixture, toss and serve.
Pineapple Brown Rice
Adapted from 101 Cookbooks
2 teaspoons toasted sesame oil
1 teaspoon coconut oil
1/4 cup (fresh or canned) pineapple juice
1 garlic clove
2 tablespoons soy sauce (or shoyu)
1 cup pineapple, cut into chunks (or 1 small can)
2 teaspoons freshly grated ginger
1/4 teaspoon fine grain sea salt
2 cups brown rice
4 spring onions, thinly sliced
3 shallots thinly sliced
3 tablespoons cashews, toasted and chopped
1/2 large red chilli, seeded and chopped (optional)
Cook brown rice as per pack then set aside and allow to come to room temperature. To make the dressing, combine 1 teaspoon sesame oil, 1 teaspoon coconut oil, soy sauce, pineapple juice, garlic, ginger and sea salt and whisk together. Heat in a small skillet, just until warm but not boiling, then set aside. In a large fry pan saute spring onions and shallots. Add cashews, brown rice and dressing mixture and mix together for 1 to 2 minutes. Remove and place in a large serving bowl, mix through pineapple (and chilli), then serve.