MISO MISO
Plated with leftover spinach & mushrooms, salmon and quick pickles. If you added a grain its a bowl:).
Endless possiblitiies!
I came upon this recipe which I just can’t stop raving about. I totally changed the recipe (of course) and figured it was worth posting!
The original recipe called for this to go warm mushroom salad with lacinato kale but I made it first for my mushroom and spinach warm salad and the dressing was so good I thought I would try it on my salmon. OMG. What a great taste sensation and SO easy!
Miso Dressing
Ingredients
2 Tbsp Olive Oil
2 Tbsp Toasted Sesame Oil
3 - 4 Tblsp rice Wine Vinegar
2 Tbsp Miso Paste
1/2 - 1 tsp Ground Ginger
1 - 2 Tblsp Hot Water
Directions
I toss all the ingredients into my little zyloss chopper and poll on the string a few times so that everything is well blended. That’s it. Salt & Pepper to taste.
Mushroom & Spinach for salad
Ingredients
For the Mushrooms:
2-4 cloves of Garlic - I usually slice them / then cut in half
1 - 2 Tbsp Olive Oil
Mushrooms - I had an assortment of about 20 oz of mushrooms. I used Shitakes, Maitakes and Cremini mushrooms / all sliced up pretty evenly - I didn’t chop them - they were still pretty big.
Directions
Heat up your olive oil - sauce the garlic.
Add the mushrooms and cover for a few minutes. You will end up with a lot of the liquid in the pan. Take the cover off and let the mushrooms cook down. I like them to get kind of crispy and dry. Salt & Pepper. Remove from pan and set aside.
For the Spinach:
2 - 4 cloves of Garlic - just sliced
10 oz of Baby Spinach
1 - 2 Tbsp Olive Oil
Salt, Pepper & Red Chili Flakes (if you like a little spice)
Directions
Saute the garlic in the Olive oil. When the garlic is just turning a slight brown, add all the spinach and cover. Let it wilt down. When you open the cover and the spinach is wilted, stir it, add some salt, pepper and red chili flakes if you like and remove, put in a colander and let the drain the extra liquid.
For the salmon:
Ingredients
1/3 lb - 1 lb of salmon (that’s what I cook) but you can totally make more. The key is having enough of the dressing / marinade to fully coat the salmon.
Soy sauce (I use low sodium just because)
Directions
Pre heat the one to 325 degrees. I love using an old fashioned pyrex cooking dish that I took from my mom’s home. It is the perfect cooking vessel for this. Coat the salmon fully, making sure you have some extra and that you coat both sides. Add enough Soy so that the salmon is coating with that asw well. Swirl the salmon on both sides / make sure the two get somewhat combined.
When the oven is ready, cover your fish and just pop it in. Now leave it for about 30 minutes. Check it - the salmon should be totally cooked by then. The nice thing about this method of cooking is that the fish remains incredibly moist.
When the salmon is cooked through, add the spinach and the mushrooms and drizzle with more of the miso dressing. Stick it all back in the oven for 5 minutes.
Now eat.
Amazing.
