Miso happy!

Picky eating triumph tonight for our family dinner!  Marcus helped me make miso salmon, and he gobbled it up.  He also ate some zucchini that we broiled along with the salmon (without gagging!) and a plain brown rice onigiri.  Easy and fun to cook, and healthy to boot.  Booyah!

Cutting up some “zucchini moons.”

Painting the miso glaze on salmon and zucchini.

“Me so love miso salmon! And zucchini! And onigiri!”
(“And me so needs a haircut!”)

Sadly, Gavin was not as impressed.
(“Me so needs a haircut too…”)

Recipe below, with kid-friendly steps, based on a Cooking Light recipe that we’ve made for years now.


Miso Salmon

Ingredients

1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons white miso paste
1 pound salmon fillets (about 1 inch thick, skin-on is fine)
2 medium zucchini, cut into 1-inch thick rounds or half-moons
Aluminum foil
1 tablespoon chopped fresh chives

Directions

1. Preheat broiler. Cover a shallow pan with aluminum foil.

2. Combine first 4 ingredients in a small bowl and have child stir well with a whisk.

3. Arrange salmon skin-side down in center of pan, then allow child to arrange zucchini around it. Have child “paint” the salmon and zucchini moons with the miso glaze.

4. Broil the salmon and zucchini for 10 minutes or until fish flakes easily with a fork, basting the fish and veggies twice more with the miso glaze.

5. Because you don’t use cooking spray, the salmon skin will stick to the aluminum. I use a thin spatula to slide the salmon right off of its skin and onto a platter. Sprinkle with chives and serve!

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