Wednesday, January 30, 2013

Miso Salmon with Cilantro Sauce, Sesame Spinach & Brown Rice

It's about time there was a salmon recipe in this blog!  A very Pacific Northwestern food, to be sure.  The husband and I have only recently started dabbling in cooking with fish.  Fish has always been a bit intimidating (silly, I know), but you must remember our Midwest roots.  The fish we ate was usually perch or walleye and it was always breaded and fried.  So, let's try something just as tasty but a bit less heart-stopping, shall we?

I found the salmon recipe in my new favorite cookbook - Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients.  We had some leftover cilantro from tacos, so it seemed like the perfect use.  "$1 worth of cilantro to justify the $25 worth of salmon," said the husband.  Umm.... yes.  Oops.

I knew just the thing to accompany it - Sesame Spinach.  It's a lot like Gomae, a favorite Japanese dish of mine.  It's also quick, healthy, and a great way to use up any old and limp spinach you might have lying around.

The sauce with the salmon is very good, but potent.  You might guess that when you see the ingredients - cilantro, jalapeno, ginger, etc.  A little goes a long way.  Also useful if you're stuffed up with a cold.  ;-)

I'm very glad we made this recipe, and definitely plan on making it again!  Perhaps when Coho salmon start running in mid-summer...

Miso Salmon with Cilantro Sauce
(from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients)
Serves 4

1 cup white miso
1/3 cup rice vinegar (unseasoned)
1/4 cup packed dark brown sugar
1/3 cup water

4 wild Alaskan salmon fillets (about 6 oz. each)

Cilantro Sauce:
1 cup packed cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
1 tsp dark brown sugar
1 shallot, coarsely chopped
1 jalapeno (or if you like super spicy, a small Thai bird chile), coarsely chopped (ribs and seeds removed for less heat)
1 garlic clove, coarsely chopped
1 piece (2 inches) fresh ginger, peeled and finely grated (about 1 Tbsp)
2 Tbsp canola oil

In a medium saucepan, combine miso, vinegar, brown sugar and the water.  Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); removed from heat, and let cool to room temperature.

Place salmon in a resealable plastic bag, and add miso mixture, turning to coat.  Seal and marinate in the refrigerator for at least 1 hour (place bag on a plate in case it leaks).

Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and brown sugar in a blender until sauce is smooth.

Heat broiler with rack 6 to 8 inches from heat source.  Lift fillets from marinade and wipe off excess (otherwise it'll burn) and discard marinade.  Place fillets on roasting pan, rack, or a regular pan and broil until fillets are opaque around edges and flake slightly in the center when pressed, 4 to 6 minutes.  Transfer salmon to each of four plates, and serve with cilantro sauce, and prepared brown rice or buckwheat noodles.

Sesame Spinach
(from Power Foods)
Serves 4

1 Tbsp salt
2 pounds spinach, washed and drained (if not already prepared)
1.5 Tbsp toasted sesame oil
1.5 Tbsp low sodium tamari soy sauce
1.5 Tbsp rice vinegar (unseasoned)
1.5 Tbsp mirin (rice wine)
3 Tbsp sesame seeds, toasted

Bring large pot of water to a boil; add 1 Tbsp salt.  Blanch spinach until just wilted, about 30 seconds.  Drain in colander and immediately begin rinsing with very cold water (to stop the cooking process).  You may use an ice bath if you like, but I preferred to rinse it in the sink.  When spinach is completely cooled, drain.  Squeeze out excess water, then coarsely chop the spinach and place in a bowl.

In a small bowl, whisk together sesame oil, tamari, vinegar, and mirin until blended.  Add dressing and toasted sesame seeds to spinach; mix to combine.  The spinach mixture can be refrigerated, covered tightly, up to 2 days.  Serve chilled or at room temperature.


No comments:

Post a Comment