This month’s Tried and True recipe comes from longtime Member Owner Rebekka Henrikson (MO #335). We’re grateful that during this eventful harvest season Rebekka took the time to share one of her family’s favorite meals with our co-op community. As the Schenectady City School District Farm to School project manager and a member of the Schenectady County Food Council, she is a force for food sovereignty and resilience in our community.  The Beet also sends a shoutout to Laura Koennecke (MO #460) for testing the recipe out for herself and sharing photos to include in The Beet!  Laura verifies the "tried and true" status - it was a delicious meal even without the bok choy!

Ingredients 

• • Salmon

  • Miso paste (I had white miso but any will work)

  • Soy sauce

  • Sesame oil

  • Roasted sesame seeds

  • Brown sugar or maple syrup

  • Sweet potatoes, thinly sliced

  • Brown Basmati rice

  Instructions

  • Preheat the oven to 400 F and prepare a baking pan with parchment or tin foil. 

  • Mix together miso paste, soy sauce, sesame oil, roasted sesame seeds, and either brown sugar or maple syrup. 

  • Marinate salmon filets in this for about 15 minutes. 

  • Prepare rice

  • Thinly slice sweet potatoes and add to the marinade. 

  • Place everything on the baking sheet, making sure sweet potatoes and fish are not covering each other, and bake for about 12 minutes until sweet potatoes are a bit tender. 

  • Switch to broiler and broil for 3 minutes or so, until tops of fish caramelize.

  • Remove from the oven and serve over the brown rice.