Asian flavors are a fav in the Doyle household. So when we came across this recipe in Cooking Light, we jumped. The side dish is great, too. Plus we added lemon broccoli (lemons used during steam and juiced after).
Impressions:
Strong flavor – really took away some of the salmon taste (which is fine by me). Wasabi potatoes and lemon broccoli were a nice addition. Found out afterward that this recipe is in the “Best of Cooking Light” book.
What I added:
Wasabi paste to the miso mixture. I should have added more, I like it spicy. Also, the wasabi-mashed taters could’ve used more wasabi paste.
Nutrition:
For the fish, 10g fat, 32 g protein, 15g carbs, 297 calories. The potatoes offer sugars. We used low-fat sour cream and butter to mash.
Status:
Keeper.
Oooooo, I’ve had that, it’s a good one.