Monthly Archives: March 2014

Miso Glazed Salmon

March 28, 2014

miso salmon

This was my first time purchasing and cooking with miso, but it won’t be my last. When I fall in love with a new ingredient I become a little obsessed (so don’t be surprised if I share a bunch more miso recipes in the near future). Miso paste isn’t cheap (I found it at Whole Foods- I’m guessing Asian groceries would be a better deal), but the amazing flavor it lends is worth the splurge. Plus, a small tub of it will last a good six months in the refrigerator so I’m determined to use mine all up.

miso salmon

This recipe combines sweet white miso with soy sauce, brown sugar, and bit of rice wine vinegar for a sweet and salty and umami (whatever that is) experience. All I care is that it’s delicious. And so quick and easy! The fish can be marinated ahead of time for extra flavor- or not. I’ve made it both ways and it was just as good with the sauce brushed on right before and during broiling.

Unrelated to this salmon, does anyone have a favorite carrot-ginger-miso dressing recipe? I’ve tried several but yet to be impressed. If so, please send it my way…

Miso Glazed Salmon

INGREDIENTS

1- 1 1/2 lbs. salmon fillets
2 Tbsp. sweet/mild white miso
2 Tbsp. low-sodium soy sauce (reduce if using regular soy sauce)
2 Tbsp. rice wine vinegar
2 tsp. brown sugar (or honey)
toasted sesame seeds, for garnish
fresh chives, chopped for garnish

DIRECTIONS

1. In a small bowl, whisk to combine the miso, soy sauce, vinegar, and brown sugar (or honey).* Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over top. Place in the refrigerator and marinate 30 minutes or up to several hours. If you’re short on time, the marinade can be brushed over top the fish and cooked immediately, it just won’t be quite as flavorful.

*Note: Marinade ingredients can be adjusted to taste- a little more/less soy sauce to adjust saltiness, more/less sugar to adjust sweetness, more/less vinegar to adjust the sour note, etc.

2. Preheat broiler. Remove the fish from the marinade and place on a baking sheet lined with aluminum foiled and lightly coated in cooking spray. Broil 8-10 minutes, until the salmon is just cooked through and flakes easily with a fork. If you haven’t marinaded the fish, baste with the extra sauce partway through cooking.

Serves 3-4.

(Adapted from Cooking Light)

Pearl (Israeli) Couscous with Cherries and Arugula

March 20, 2014

IMG_4098

… and toasted walnuts, celery, shallots, orange juice/zest, and smoked gouda. Sound spectacular? I thought it was. Spell check keeps telling me that I’m supposed to capitalize Gouda. Is cheese suddenly a proper noun? Hold on.

Just did some research: Apparently, when cheese is named after a place there is controversy over whether it should be capitalized. Such a complicated world. I’ll give deference to Gouda from now on.

IMG_4105

P.S. If you haven’t noticed by now, I’m not an English major or altogether very good at grammar. I try. But I am grateful when you point out big mistakes, particularly any that might being confusing to a recipe.

Anyway, I can cook a few things and that’s what is most important here. I made this salad for lunch today and it motivated me to get back on here and share. Pearl couscous (also known as Israeli) is dreamy. It’s actually a mini pasta ball but I like it so much better than most pastas. Cuteness might be a factor. If you don’t have everything on hand for this salad, I’m sure it would still be wonderful with some improvisation. Another dried fruit or toasted nut, red onion instead of shallot, red pepper or carrot in place of the celery. Whatever. Just be warned that cleaning up couscous that has been enjoyed by a toddler is no fun at all.

Whole Wheat Pearl Couscous with Cherries and Arugula

INGREDIENTS

8 oz. pearl couscous (whole wheat if you can find it), cooked according to package directions
1/4 cup freshly squeezed orange juice + orange zest, to taste
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. honey or maple syrup
2/3 cup dried cherries
1/2 cup walnuts, chopped and toasted
2 stalks celery, chopped
2 shallots, thinly sliced
2-3 oz. baby arugula (I used spring mix with arugula), finely chopped
2 oz. smoked gouda or sharp white cheddar, shaved or grated
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Cook couscous according to package directions. When done, spread on a large baking sheet to cool and set aside.

2. While the couscous is cooking, combine the orange juice, oil, vinegar, and honey or maple syrup in a small saucepan and bring to a boil. Stir in the cherries and remove from the heat. Lit sit about 5 minutes until the cherries are plump and soft.

3. Once the couscous has cooled to lukewarm, place it in a large bowl and pour the cherries and liquid over top. Toss to coat. Add the walnuts, celery, shallots, arugula, cheese, and a bit of orange zest to taste and toss to combine. Season to taste with salt and freshly ground black pepper. Serve immediately or after refrigerating.

Serves 6.

(Adapted from theKitchn)