Miso is an essential part of Japanese cooking and is even considered the soul of Japanese cuisine. Traditionally, Japanese people use miso paste to enhance the taste of soup broth. But nowadays, many people use miso in their salad, as a marinade for any kind of meat and fish, in braising chicken, etc.
What are the different kinds of miso?
There are different kinds of miso, white, red and awase miso. White miso is easily available in any grocery, the most popular because of its mild and sweet flavor and has a perfect balance of sweetness and saltiness which is so versatile for home cooking. White miso or shiso miso is made with 40% soybeans and 30% rice or barley. Red miso is made from 70% soybeans and 30% rice or barley. While awase miso or blended miso is all-purpose miso made by. lending white and red miso Don't get scared of buying a whole container of miso even when you only need four tablespoons or so. They kept well in the fridge for a long period of time. Once you have it, you own it; you will be amazed at what's next you can make from it. Nutritionally, miso has a lot of benefits to offer.
How to prepare a salmon dinner?
Start with mixing the Miso marinade ingredients and add the salmon. While the salmon is marinating for 10 to 20 minutes, prepare and cook the rice. "white rice like jasmine or basmati is cooked in 15 minutes, but brown rice needs a longer time to cook." While the fish is marinating and the rice cooker is cooking if being used; pre-heat the oven while prepping the zucchini. When all the vegetables are set, place the fish in the oven and saute the vegetables. Everything will be perfect timing.
What to serve with miso and ginger glazed salmon?
Who wouldn't love an easy dinner at home especially when you have been racing with time all day? This Miso and honey-ginger glazed salmon is easy to make and yet very delectable served with sauteed Zucchini and steamed rice.
MISO AND HONEY-GINGER GLAZED SALMON
- baking pan
- 5 tablespoon white miso paste
- 5 tablespoon honey
- 3 tablespoon low sodium soy sauce
- 1 cloves garlic, finely grated
- 2 tablespoon ginger, finely grated
- ½ teaspoon freshly ground pepper
- 2 pounds salmon fillet
- In a bowl, place the miso, honey, soy sauce, ginger, garlic and pepper then whisk to combine.
- Place the salmon on a plate and add the miso mixture while saving five tablespoons aside. Cover and let the salmon marinade on the counter for 15 minutes but not more than 30 minutes.
- Preheat the oven to 450°F. Transfer the fish to a baking sheet lined with parchment paper, drizzle the remaining miso mixture and bake for 16-18 minutes, then broil for a minute or two. Out from the oven and let it rest for five to 8 minutes. Transfer to a plate and serve.
Sautéed zucchini with garlic and oregano
- Large saute pan
- ¼ cup Chicken stock, vegetable stock or water
- 3 Cloves of garlic, minced
- 4 Medium size zucchini, sliced to ⅛ inch thickness
- 1 tablespoon Red pepper flakes
- 1 tablespoon Chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon Freshly ground pepper
- 2 tablespoon Oregano oil or extra virgin olive oil
- ¼ teaspoon Salt
- Place the stock in the sautee pan. Turn on the heat to medium, add garlic and cook for 1 minute until the liquid evaporates leaving you 2 tablespoons. Add the zucchini, salt, and chilli flakes. Stir, cook for another 3 minutes until it softens a little but there is still a crunch. turn off the heat, add the oregano leaves, freshly ground pepper and drizzle the olive oil or oregano oil. Serve immediately.
- There should be a little crunch when you chew the vegetable, but either way soft and crunchy taste delicious.
- If using dried oregano, add at the beginning of cooking together with the stock and garlic.
- This method of cooking can also be applied to any vegetables of your choice like cauliflower, broccoli, carrots, beans and many more.