Raspberry Miso Glazed Salmon with Cabbage Slaw

I’ve come to the conclusion that there are two kinds of people: those who like Valentine’s Day and those who could do without it.

I belong to the former. 

Don’t get me wrong, I completely understand the argument that Valentine's Day is simply another reason to spend money (it feels like we just finished the holidays, doesn't it?) and can lead to unnecessary pressure or expectations in an already pressure-filled world.

But, in my opinion, I feel that if there's one thing worth celebrating, it's love. And I'm not just talking about romantic love, I'm also talking about family love, friendship love, and self love.

I’ve actually never really done anything incredibly elaborate on Valentine’s Day. When I was single, going to sushi with my friend, Sammy and then watching a marathon of Friends tops my list of most memorable. And since being in a relationship with Evan, spending the day at the beach or going out for a casual dinner is my favorite way to celebrate.

It could be that I just like having something to look forward to in the middle of February (and a reason to decorate my condo with pink hearts, let’s be honest).

I’m a summer person through and through so after Christmas is over, these next few months seem to drag a little slower than the others. But, Valentine’s Day, and all the subsequent red and pink decorations have the ability to make me happy.

Even if you fall into team “I Boycott Valentine’s Day,” this dinner is something special you can make for your loved one, family member, friend, or yourself just because. 

I hope you love it. 

Raspberry Miso Glazed Salmon with Cabbage Slaw

Makes 2 servings

For the Fish:

2 - 4 oz. pieces salmon

1 teaspoon mild miso paste

1 teaspoon maple syrup

1 teaspoon raspberry sauce*

2 teaspoons canola oil

salt and pepper

For the Slaw:

1/2 cup finely shredded cabbage

1/4 cup corn

1/4 cup black beans

1 tablespoon cilantro, finely chopped

1 scallion, thinly sliced

1 teaspoon honey

1 teaspoon lime juice

1 teaspoon raspberry sauce*

*We make the raspberry sauce by warming frozen raspberries (over the stove or in the microwave) until they soften, stirring to make a consistent texture, and then pushing the raspberries through a strainer to remove the seeds.

Directions:

1. Preheat grill or grill pan.

2. If using outdoor grill, place fish on two layers of foil, turning up on the edges to create a small tray.

3. Mix together miso, maple syrup, raspberry puree, and canola oil, and pour over fish. Season with salt and pepper. Allow to marinade while you make the slaw.

4. Whisk together honey, lime juice, and raspberry puree in medium bowl until smooth. Add cabbage, corn, black beans, and scallion and toss together.

5. When grill or pan is hot, add the fish (on foil tray if using outdoor grill or skin side down if using pan). Cover and cook for about 8 minutes for 1" piece of fish.

6. Place slaw on center of plate and top with fish. Drizzle with extra raspberry puree.

Enjoy, preferably with those you love.

Disclaimer: While Lisa and I are consulting dietitians for the National Processed Raspberry Council, we are are sharing this recipe on our blog simply because we love it.

Roasted Broccoli & Radicchio Winter Salad

We’re big fans of eating seasonal foods.  It  gives rhythm to our recipes and meals throughout the year. There’s something so refreshing about tossing berries on a salad in summertime and something so comforting about a hearty stew with kale and sweet potatoes when the weather cools down.

During these last few months of winter, we encourage you to take advantage of these seasonal, nutrient-rich ingredients for delicious winter salads. Here are a few winter salad ‘greens’ that give you big taste and great nutrition!

• The purplish red and white leaves of radicchio, a member of the chicory family, add a slightly bitter, astringent flavor to salads.  If it’s too bitter for your taste, just grill, roast or sauté the leaves, which brings out the sweet side of this vegetable.
• When you hear Brussels sprouts, you probably don’t think salad.  But this cruciferous vegetable can be shredded and used just like cabbage, to make a Brussels sprouts slaw. 
• Like almost all nutrition lovers, we have a love affair with kale, and other dark, leafy winter greens like collards and Swiss chard.  While we love kale sautéed or added to soups and stews, one of our favorite preparations is to include it in a simple salad.  Just massage the destemmed kale leaves with a little salt and lemon juice, and the tough and slightly bitter leaves become silky and sweet.  Simply dressed with a little olive oil, it’s divine.
• Red, green and savoy cabbage are good for more than just cole slaw.  Thinly sliced or shredded, they make a great base for a variety of salads—your imagination is the only limit!  Cabbage makes a great base for make-ahead salads—great for taking to work—since they just get better as they set and marinate.

Here is a recipe to help you get started in creating your own winter salad.  In general, we like a salad that stimulates and balances all of our senses and tastes—something sweet, savory and bitter; something soft and something crunchy.  This winter salad is that perfect combination. 

Roasted Broccoli & Radicchio Winter Salad

Serves 6

Ingredients:

1 head broccoli, cut in small florets

2 tablespoons extra virgin olive oil

3 small radicchio*, cored and very thinly sliced

½ cup toasted pecans, chopped

½ cup pomegranate seeds

6 ounces feta cheese, crumbled (optional)

3 tablespoons sherry vinegar

1 tablespoon maple syrup

6 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Directions:

1.     Preheat oven to 450 degrees.

2.     Place broccoli florets on a large sheet pan.  Sprinkle with extra virgin olive oil and season with sea salt and freshly ground black pepper, to taste.  Place in the oven and roast for about 20 – 25 minutes, or until the broccoli is caramelized and cooked through.  Remove from oven and set aside to cool.

3.     To make the dressing, whisk together the sherry vinegar, maple syrup and extra virgin olive oil.  Season with sea salt and freshly ground pepper, to taste.

4.     In a large bowl, toss together the sliced radicchio, cooled broccoli florets, chopped pecans, pomegranate seeds and feta cheese (if using).  Pour over the vinaigrette and toss to combine. 

This salad can be made up to 12 hours ahead.

*If you don’t like the bitterness of radicchio, you can substitute any of the other winter greens in this recipe.