asparagus, Friday night dinners, home cooking, miso salmon, Steamy Kitchen
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my fancy Friday night dinner for one

I don’t think I have ever cooked this much in one week.. I guess that is one benefit of being sick.. you’re home & bored so what else to do but try new recipes & eat? πŸ™‚ This is better than going out, drinking and eating greasy late night food. Oh how I miss being healthy. So instead of going out, I decided to make myself a lovely Friday night dinner. It may look fancy (fennel makes things pretty) but it’s easy. I love Steamy Kitchen recipes- the ones I have tried so far have all been easy, quick & delicious. I’ve been wanting to try this miso salmon recipe with fennel & orange and I am definitely going to make it again. It is full of flavor with the miso marinade and the refreshing taste of orange. As a side, I kept the miso theme going with miso ginger asparagus. The only thing I might try differently next time is to bake the asparagus just a tad longer after pouring on the miso ginger sauce. It was a great Friday night dinner.. so great that I almost ate the second piece of salmon right after πŸ˜›






4 salmon fillets
salt and pepper
1/4 cup Miso & Easy (or 2 tablespoons miso paste)
1 tablespoon honey
2 tablespoons sake (or dry white wine)
1/2 teaspoon grated fresh ginger
1/2 orange
1 bulb fennel (with fronds)

1. Marinate the salmon with the salt, pepper, Miso & Easy, honey, sake and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag.

2. When ready to cook, Preheat oven to 375F. Thinly slice the orange (you can keep the peel on) and thinly slices the fennel bulb. Layer the orange slices and fennel slices on a baking sheet. Place the marinated salmon on top (discard the leftover marinade.) Cover the salmon with several sprigs of the fennel fronds. Bake for 15-18 minutes or until desired level of doneness.


1 pound asparagus, ends trimmed
1 teaspoon cooking oil (olive, canola or vegetable)
2 teaspoons Miso & Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
1 tablespoon water
1/2 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon roasted sesame oil
1 teaspoon sesame seeds

1. Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.
2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.
3. Pour over asparagus and serve.

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