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.