Tuesday, April 6, 2010
Miso Marinated Salmon & Salad With Rice Vinegar Dressing
Just another quick and easy dinner for two a while back... I decided to cook something simple after a lovely afternoon in the park. Japanese was the obvious choice as we had just concluded our Japanese week and the kitchen was quite well stocked with all things Japanese. Serve the dish with some Japanese rice if you are a carb lover like us.
P.S for more Japanese recipes click HERE.
2 salmon fillets, skin on
3 tbs of honey
3 tbs of mirin
3 tbs of sweet miso
3 tbs of Japanese soy
2 tbs of grated ginger
*mix everything except the fillet, you'll get a thickish sauce.
Use half the sauce* to marinate the fish for 20 minutes.
Wipe off any marinade on the skin side. Fry the fish skin side down for a minute, spoon some of the remaining sauce over the flesh side of the fish. Bake the fish in a preheated oven at 180 degrees C for 10 minutes.
for the salad;
2 Lebanese cucumbers, thinly sliced lengthwise
1 bunch of asparagus, thinly sliced at an angle
100 g of snowpeas, sliced lengthwise
1/2 tbs toasted white sesame seeds
1/2 tbs toasted black sesame seeds
for the dressing;
2 tbs of Japanese soy
2 tbs of mirin
1.5 tbs of rice vinegar
1 tsp of castor sugar
1 tsp of sesame oil
1 tsp of grated ginger
Dress the salad and serve immediately with the fish. Sprinkle sesame seeds over and drizzle the rest of the sauce* if you wish.
We had KL hokkien noodles for dinner last night, a dish I posted a few months back. A totally wicked dish, If you are interested click HERE for the recipe.