Tuesday, October 09, 2007

Lime-Miso Salmon with Sauteed Beet Greens

Fish is great for weekdays because even if you forget to thaw it ahead of time it only take about 1/2 an hour to thaw it in a sink full of water. The beet greens were leftover from the beets we made on Sunday. The beet greens were simply chopped and sauteed in a bit of olive oil until tender.

Lime-Miso Salmon
-2 tb miso
-juice of 1/2 lime
-1/2 ts cayenne
-1 packet Splenda
-1/4 cup water
-filet of salmon for 2

In a small sauce pan, heat all ingredients except for the salmon over low heat until simmering and thoroughly combined. Place the salmon in the center of a large piece of aluminum foil on a cookie sheet. Pour the sauce over the salmon. Enclose the salmon in the foil and bake on 350 for 15 minutes.

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