Thursday, March 31, 2016

Honey Soy Glazed Salmon with Green Beans and Oranges & Spicy Cauliflower Stir Fry

We had a fabulous meal last night, and I couldn't wait to share it here! It's seriously one of the best I've ever made...and even better news: it was simple. So...delicious, healthy, easy, and pretty? Yes please.

The salmon cooked perfectly, and the flavors were the best. A little sweet and a little tangy. And I loved that you had a side dish already prepared right along side the fish.
Honey Soy Glazed Salmon with Green Beans and Oranges
{Southern Living}
4 Tablespoons honey
1 Tablespoon soy sauce
1 Tablespoon Dijon mustard
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon dried crushed red pepper
1 pound fresh medium asparagus
8 ounces fresh green beans, trimmed
1 small orange, cut into 1/4- to 1/2- inch slices
1 Tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (5 to 6 ounce) fresh salmon filets
Garnish: toasted sesame seeds
Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.
Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl and toss to coat.
Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tablespoons honey mixture. Spread veggie mixture around salmon.
Broil 4 minutes; remove from oven, and brush salmon with about 2 Tablespoons honey mixture. Return to oven and broil 4 minutes more. Remove from oven and brush salmon with remaining honey mixture. Return to oven and broil 2 minutes more. Serve immediately.
**My edits: I didn't use asparagus (it's just not my favorite) and instead doubled the amount of the green beans. Our salmon filets were about 8 ounces, so I adjusted the glaze and cooking time accordingly. I didn't use sesame seeds because I honestly forgot, but I'll add them next time. I think it'd be pretty!**
Confession: I have never been a fan of cauliflower. But I wanted to try something new, and the spicy part of this recipe sold me enough to give it a try. And once I tasted it I became converted. A cauliflower convert. That's what I am.
This makes a great side dish, but I honestly wanted to eat the whole bowl. It was that good...kind of addictive if I'm being honest. I loved the spice and the crunch of the cauliflower.
Spicy Cauliflower Stir Fry
{The Pioneer Woman}
1 whole head cauliflower
2 teaspoons vegetable oil
2 cloves garlic, minced
2 Tablespoons Soy Sauce
1 whole lime (or sub a splash of rice wine vinegar)
2 whole green onions, sliced
1 Tablespoon Sriracha
Lime wedges for serving
Break up the cauliflower into large florets, then, using your hands, break into very small florets.
Heat a large, heavy skillet over medium-high heat. Add the oil then the cauliflower and garlic. Stir, allowing the cauliflower to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.
Serve hot in a bowl. Sprinkle extra sliced green onions on top and serve with a lime wedge.
**My edits: I used the juice of a lime and a splash (or two) of rice wine vinegar...because I'm cray, that's why.**
Hope everyone has a happy day.