Miso Glazed Salmon

miso glazed salmon

Main, Seafood | August 21, 2017 | By

Yes, you can… make this super easy Miso Glazed Salmon!  Buy a beautiful piece of salmon (I prefer Atlantic salmon because of its fatty texture) from your fishmonger or the fish market at your local grocery store to make this recipe. Whole Foods always has the best Atlantic salmon, which is actually Norwegian salmon. The fish will literally melt in your mouth, and this fantastic marinade is perfect for this fish. Miso paste (fermented soy bean paste) whisked with mirin, rice vinegarsesame oil, and ginger is sweet and salty and full of deliciousness in every bite! Broiling the fish browns it perfectly, but you can grill it as well. Make a little extra of the marinade to drizzle on top when serving! We like to pair this dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice. Soooo good!

miso salmonPop this Miso Glazed Salmon in the oven and broil for 10 minutes for a perfectly cooked piece of fish, every time!

miso marinadeThe marinade for this recipe is divine! White miso paste is whisked together with mirin, rice vinegar, fresh ginger and herbs. It’s that simple!

Marinate the salmon in a plastic sealable bag for 30 minutes in the fridge. It soaks up all of the delicious flavors of the miso marinade!

 Serve this beautiful dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice.

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Miso Glazed Salmon
 
Author:
Serves: 4
Ingredients
Instructions
  1. In a small mixing bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, ginger, pepper, and green onions until well combined. Place the salmon filet into a sealable plastic bag and pour the marinade over the salmon. Marinate the salmon in the refrigerator for 30 minutes.
  2. Heat oven on the broil setting. Place the salmon on a foil-lined baking tray. Place on a high rack in the oven. Broil the salmon for approximately 10 minutes, or until fork tender. Watch carefully not to let the salmon burn! Garnish salmon with chopped green onions and a sprinkle of sesame seeds. Serve with a side of sticky rice, or our Baby Bok Choy with Ginger and Garlic.
Notes
You can also grill the salmon on high heat on a grill pan or outdoor grill for 3 to 4 minutes each side. Make extra marinade to heat and drizzle on top before serving.

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     sesame seedssesame oilrice vinegarmirin wine

Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

shrimp sambal

Main, Seafood | July 17, 2017 | By

Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies, fresh local ginger from Red Earth Organic Farms, and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire! 

shrimp sambalThis lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!

purple cauliflowerGorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!

purple cauliflower and chickpeasRoast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.

gingerFreshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.

shrimp sambalStir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro! 

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Shrimp Sambal with Roasted Cauliflower and Chickpeas
 
Author:
Serves: 6
Ingredients
  • 4 tablespoons canola oil (divided)
  • 1 head purple cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
  • Salt & pepper
  • 1 medium shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup white button mushrooms, sliced
  • 2 tablespoons sambal oelek (Thai red chili paste)
  • 1 tablespoon fish sauce
  • 2 tablespoons mirin wine
  • Juice from 2 small limes
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • 1 pound large shrimp, peeled and deveined
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
  2. Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
  3. In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.

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Simple Asian Lobster Rolls

Asian Lobster Rolls

There’s nothing that says summer like melt-in-your-mouth Lobster Rolls! They remind me of my many trips to New England where one must indulge in fresh Maine lobster rolls! So, here’s our take on an Asian-inspired version using Chinese steamed buns (a.k.a. “Bao”) instead of the standard hot dog bun. This recipe couldn’t be easier! We used cooked lobster for a short cut (Whole Foods will steam the lobster for you!), but you can buy it frozen or cook the lobster yourself. We also cheated a little by using Pillsbury Grands, which is available at your local grocery store, and steamed them in a bamboo steamer. Easier than making these steamed buns from scratch! Serve with a side salad of Spicy Fennel and Broccoli Slaw and chips for a perfect summer picnic! (If you like this recipe, try our Slow Cooker Pulled Pork Bánh Mì sandwich!)

Asian Lobster RollsSucculent and sweet, these Asian-inspired lobster rolls will remind you of a balmy summer’s day in New England!

bamboo steamerSteam the buns in a bamboo steamer for perfect Chinese “bao” buns!

steamed bunsThe buns will puff up when steamed. Then fill them with the lobster salad mixture!
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Simple Asian Lobster Rolls
 
Author:
Serves: 4
Ingredients
  • ¼ cup reduced-fat mayonnaise
  • 1 tablespoon sambal oelek
  • 1 teaspoon fresh lemon juice
  • 1½ pounds cooked, shelled lobster meat, cubed
  • 1 celery stalk, sliced
  • 1 tablespoon red onion, chopped
  • 2 green onions, sliced
  • 1 teaspoon lemongrass, finely chopped (white parts only)
  • Zest from ½ lime
  • 1 tablespoon fresh cilantro, chopped
  • 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
Instructions
  1. To make the aioli: In a small bowl, whisk together mayonnaise, sambal oelek and lemon juice. Set aside.
  2. In a medium bowl, combine lobster, celery, red onion, green onion, lemongrass, lime zest, and cilantro. Fold in the aioli mixture. Set aside.
  3. Separate dough into 8 biscuits. With fingers, flatten each into rounds about ½ inch thick. Fold over to form half-moon shape; place in steamer or bamboo steamer lined with parchment paper. Set steamer on top of wok or saucepan with boiling water. Steam 10 minutes; cool completely.
  4. Cut buns in half, but not completely through, to form a pocket. Stuff buns with lobster salad mixture and serve immediately on a platter. Serve with a side of potato chips or your favorite side, like Spicy Fennel and Broccoli Slaw!
Notes
You can use frozen or fresh lobster for this dish. I had Whole Foods steam the lobster for me. Sambal oelek can be found at select grocery stores and specialty Asian markets.

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