My new favorite salmon recipe as of late

I heard about the Half Baked Harvest blog a few years ago and was genuinely surprised by how flavorful her recipes are. Recently, I’ve been trying to be more intentional about planning meals ahead for the week so I don’t end up throwing random things together and usually still feeling hungry and snacking way too much.

To help me be more successful with meal prep, I recently bought some cookbooks, one of which is Half Baked Harvest’s Every Day cookbook that is filled with flavorful recipes for everyday cooking. Below is one of the salmon recipes (modified slightly) and coconut rice side dish. I ended up messing up the coconut rice by trying to make it in my Instant Pot, but the flavors were definitely there so I’m hoping it comes out more successful next time when I cook it according to the directions in the book.

Sesame Soy Miso-Glazed Salmon

¼ cup honey (I used maple syrup)

3 T low sodium soy sauce or tamari

2 T red or white miso paste

2 T rice vinegar

1 inch piece of fresh ginger, peeled and minced or grated

½ t crushed red pepper flakes plus more for serving

Salt and pepper

12 oz. salmon

1 T toasted sesame seeds (see below)

3 green onions, sliced

½ cup pomegranate seeds (optional)  

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. In a small saucepan, combine ¼ cup water with the maple syrup, tamari, miso, vinegar, ginger, and red pepper flakes. Bring to a boil over high heat then reduce to medium. Cook until it thickens slightly, about 5 min.

3. Place the salmon on the baking sheet. Spoon some of the glaze over the salmon.

4. Bake for 5 min. Spoon more of the glaze over the salmon and bake until desired doneness, about 10-15 min. more.

5. Serve with remaining glaze over the salmon, sesame seeds, green onions, and pomegranate seeds.  

Toasted sesame seeds: Place sesame seeds in a dry skillet over medium-low heat and stir constantly until fragrant, 3-5 minutes.

Coconut Rice

1 13.5 oz. can full fat coconut milk

1 cup jasmine rice

½ t salt

1 T rice vinegar

1 t honey (I used maple syrup)

1. In a medium saucepan, add the coconut milk and ½ cup of water. Bring to a boil over high heat.

2. Add the rice and salt. Reduce the heat to low, cover, and cook for 10 min. Turn off the heat and let sit, covered, for 15-20 min. (don’t open lid during this time).

3. In a small bowl, whisk together the vinegar and maple syrup.

4. Remove the lid, fluff the rice with a fork, and stir in the vinegar and maple syrup mixture. Serve warm.

Let me know if you try it!