Miso Poached Salmon and Wasabi Green Beans

Ugh, I always feel so faaaat after Thanksgiving.  It's times like these when I'm glad I keep some frozen fish on hand, and this meal comes together very quickly and with minimal babysitting. You can even poach the salmon without thawing it; just keep an eye on it to be sure it's thoroughly cooked before serving.

Miso Poached Salmon 

Serves 4

1 teaspoon peanut oil
4 salmon filets (or however many will fit in the pan)
½ yellow onion, thinly sliced
1 large garlic clove, thinly sliced
1 teaspoon fresh grated ginger
¼ cup rice wine vinegar
1 heaping tablespoon miso paste
2 cups water

In a large skillet, heat the oil over medium heat.  Sauté the onions with a pinch of salt until they are very soft, about 10 minutes.  Add garlic and ginger and continue to cook until fragrant, about 1 minute.  Add the vinegar and scrape off any browned bits in the bottom of the pan, then add the water and stir in the miso paste.  Cover and bring to a boil; whisk in any remaining miso paste until you have a broth.  Lower the heat to a simmer and add the salmon, skin side down.  Sprinkle top of fish with a little salt and pepper, cover, and simmer no more than 10 minutes, or until fish is tender and cooked through.

Serve with jasmine rice with steamed edamame and chopped scallions mixed in, and . . .

Wasabi Green Beans

Serves 4 as a side

1 pound green beans
2 tablespoons slivered almonds
1 tablespoon lemon juice
1 teaspoon prepared wasabi paste (adjust to taste)
½ teaspoon grated fresh ginger
Drizzle toasted sesame oil

Toast almonds in a dry, hot  pan until golden, about 1 minute.

Clean and trim green beans. Place in well-salted water and bring to a boil; cook until bright green and crisp-tender, about 5 minutes.  Drain and set aside.

In a small bowl, combine the lemon juice, wasabi paste, ginger, and a drizzle of toasted sesame oil and whisk to incorporate.  Pour over hot green beans, stir in almonds, and serve.