Hello,
I am so excited to welcome you to my email list. I’m thrilled that you’re interested in hearing more from me and can’t wait to start sharing with you here. After all, what is life without having people to share it with?
WHAT IS MISO?
Miso is fermented soya bean, it is made with grains (usually wheat or barley), salt and koji, it can come in many types, most prevalently white/light miso (lighter and used more with desserts) and red or brown / dark miso (for longer, slower cooking). You can buy it as a paste and it can be used to make miso soup, or flavour dishes to give that salty, tangy deliciousness.
IS IT GOOD FOR YOU?
Yes! For centuries it’s been used in Japanese and Chinese cooking and believed to cure many ills and ailments. Recently science has proved that this fermented paste can add real benefits to our gut health and aid digestion with its acid loving bacteria.
MISO AND SALMON TRAY BAKE
INGREDIENTS
4 Salmon fillets (skin on)
MARINADE (ideally marinade for an hour, but 15 mins will suffice)
1 1/2 tbsp of white miso paste
60ml rice wine vinegar (or sake if you have it!)
60ml mirin
1 tbsp sugar
Optional flavourings
1 tsp of sesame oil
½ thumb ginger - crushed or grated
2 cloves of garlic crushed
1 sliced red chilli
Light olive oil
4 spring onions finely chopped
2 handfuls of spinach (washed)
1 pak choy thinly sliced
5-6 stems of broccoli
½ lime
Serve with brown rice.
METHOD
(remember don’t add any salt to this dish, the miso has all the salt you need)
Mix the mirin and rice wine vinegar or sake in your smallest saucepan, bring to a boil for 20 seconds. Remove from heat and stir in the miso and sugar until dissolved, you may need to return the saucepan back to the heat and whisk to do this..
Mix the marinade ingredients together and coat both sides of the salmon. Cover and marinade for at least 15 mins but ideally 1-2 hours in the fridge.
Pre heat the oven to 190 degrees celsius
Cook your rice.
In a baking tray scatter your spinach, then pak choi and broccoli and drizzle with a little oil or use oil spray to coat and a squeeze of lime, snuggle your salmon fillets (skin side up) in between the vegetables and bake for 15-20 mins or until the salmon is cooked through.
Serve with brown rice, garnish with sliced spring onion.
