Finding a delicious and healthy weekday supper recipe is something that makes me so happy! Last week I was looking for some meal prep inspiration and pulled out an old cookbook, "power foods", and found a couple great recipes!!
Here is the delicious Miso Salmon with Cilantro Sauce
1 cup white miso (we substituted for 1/2 cup soy sauce, as our grocery store didn't have miso)
1/3 cup rice vinegar (unseasoned)
1/4 cup pack dark brown sugar plus 1 teaspoon
1/3 cup water
4 skinless wild salmon fillets (about 6 oz each)
1 cup packed cilantro leaves, coarsely chopped
1/4 cup fresh lime juice (2-3 limes)
1 shallot, coarsely chopped
1 small fresh red chile (such as jalapeño), coarsely chopped (ribs and seeds removed for less heat)
1 garlic clove
1 piece (2 in) fresh ginger, peeled and finely grated (1 tablespoon)
2 tablespoons neutral-tasting oil (such as canola or safflower)
1) In a medium saucepan, combine miso (or soy sauce), vinegar, 1/4 cup brown sugar, and the water. Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); remove from heat, and let cool to room temperature.
2) Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat. Cover (or seal) and marinate in the refrigerator for 1 hour.
3) Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon of brown sugar in a blender until sauce is smooth.
4) Heat broiler with rack 6-8 inches from heat source. Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in centre when pressed, 4-6 minutes. Transfer salmon to each of four plates, and serve with cilantro sauce.
We ate our salmon with sautéed spinach and mushrooms, and rice.
Here is the delicious Miso Salmon with Cilantro Sauce
1 cup white miso (we substituted for 1/2 cup soy sauce, as our grocery store didn't have miso)
1/3 cup rice vinegar (unseasoned)
1/4 cup pack dark brown sugar plus 1 teaspoon
1/3 cup water
4 skinless wild salmon fillets (about 6 oz each)
1 cup packed cilantro leaves, coarsely chopped
1/4 cup fresh lime juice (2-3 limes)
1 shallot, coarsely chopped
1 small fresh red chile (such as jalapeño), coarsely chopped (ribs and seeds removed for less heat)
1 garlic clove
1 piece (2 in) fresh ginger, peeled and finely grated (1 tablespoon)
2 tablespoons neutral-tasting oil (such as canola or safflower)
1) In a medium saucepan, combine miso (or soy sauce), vinegar, 1/4 cup brown sugar, and the water. Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); remove from heat, and let cool to room temperature.
2) Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat. Cover (or seal) and marinate in the refrigerator for 1 hour.
3) Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon of brown sugar in a blender until sauce is smooth.
4) Heat broiler with rack 6-8 inches from heat source. Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in centre when pressed, 4-6 minutes. Transfer salmon to each of four plates, and serve with cilantro sauce.
We ate our salmon with sautéed spinach and mushrooms, and rice.
Enjoy!!
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