Rich But Very Healthy Salmon With Miso Cream Food

MISO SALMON

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a 9x13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry, then place in the dish skin-side down.
• In a small bowl, whisk together the maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.
• Spoon or carefully pour half of the mixture on top of the salmon, brushing to evenly coat the tops. Let sit at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerating, let the salmon stand at room temperature for 15 minutes prior to cooking).
• Bake the miso salmon for 7 minutes. Remove from the oven, and brush with the remaining marinade. Return the pan to the oven and continue cooking for 6 to 8 minutes more, or until the salmon is opaque and cooked through, and the fish registers 140 degrees F on an instant read thermometer (fish is considered cooked at 145 degrees F, but its temperature will rise as it rests; do not overcook or the fish will be dry). Let the salmon rest for 5 minutes, then serve warm with a sprinkle of chopped green onion or cilantro, sesame seeds, and rice as desired.

RICH, BUT VERY HEALTHY, SALMON WITH MISO CREAM

Steps:

• Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well.
• Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
• Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
• In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
• Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.

SALMON WITH MISO VEGETABLES

Steps:

• Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
• Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

OVEN ROASTED SALMON WITH MISO GLAZE

Steps:

• Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
• Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
• Bake for 11-12 minutes per inch, until the fish flakes with a fork.
• Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
• Serve immediately.