Glazed Salmon with a Warm White Bean, Soybean and Broccoli Salad
Glazed Salmon with a Warm White Bean, Soybean and Broccoli Salad
Ingredients
- 1 onion, finely chopped
- 2 tablespoons (30 ml) canola oil
- 1 clove garlic, finely chopped
- 1 teaspoon (5 ml) fresh ginger, finely chopped
- 1 cup (250 ml) chicken broth
- 1 can 19 oz (540 ml) white beans, rinsed and drained
- 1 1/2 cup (375 ml) frozen and thawed shelled soybeans
- 2 cups (500 ml) broccoli cut into small florets
- 1/2 cup (125 ml) roasted cashews
- Salt and pepper
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) hoisin sauce
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) Sriracha sauce or other hot pepper sauce
- 1 1/2 lb (675 g) salmon fillet, skin removed, cut into 4 steaks
Instructions
- In a saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and ginger and cook for 1 minute. Add the broth and white beans and bring to boil. Add the soybeans and broccoli. Bring to a boil and cook for 5 to 6 minutes or until the vegetables are tender. Add the nuts and stir to combine. Adjust the seasoning. Keep warm.
Glazed Salmon with a Warm White Bean, Soybean and Broccoli Salad