Monday, March 22, 2010
This is a wonderful and not terrbily complicated meal. The Salmon with Honey-Ginger Glaze and the Maple Syrup Brussels Sprouts were the perfect combination. I'm not as sure that the Rice Pilaf worked with these dishes, but it was still good. Everyone enjoyed. Greysen ate three helpings of the rice pilaf along with a little bit of the salmon and brussels sprouts.
Salmon with Honey-Ginger Glaze
4 four-oz salmon steaks
1/2 Tbsp peeled, finely grated fresh ginger
1 garlic clove, minced
1/2 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp lime juice
1/4 c honey
salt
In a small bowl, combine the ginger, garlic, red pepper flakes, soy sauce and lime juice. Stir in the honey and season with salt. (will keep, tightly covered, in the fridge for up to 2 days) * Recipe from Get Saucy.
In a little vegetable oil, fry the salmon steaks on low until a little pink in the middle. Add glaze and take off heat. Serve.
Rice Pilaf
1 cup brown rice
1/2 stick butter
1 8oz can sliced mushrooms, drained
2 small onions, chopped
2 cans beef boullion or consomme (we used 2+ cups vegetable broth that we had on hand)
In a large casserole dish bake at 350F uncovered for 1 hour (or more as needed to fully cook rice).
*this is my family's recipe that I've altered a bit (using brown rice, Earth Balance oil butter, and vegetable broth)
Shredded Brussels Sprouts
12 oz brussels sprouts
1 Tbsp oil
2 Tbsp real maple syrup
Cut sprouts into thin ribbons (by first removing the core) or cut into quarters or eighths, depending on the size of sprout. Put them and 1 Tbsp in pan. Add salt and pepper to taste. Cook for 2 minutes. Stir in maple sytrup and saute until crisp-tender. Serves 4.
*Recipe from Dinner Solutions in Parents magazine, April 2010.
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