Woke up this morning greeted by snow--when we were told it would pass us by. It is not nearly as much as is being experienced north of us; but for South Carolina, it is still daunting. What is it about bad weather that makes us take to the kitchen and start cooking? Could it have something to do with the 25 degree temperature outside; and the kitchen is usually the warmest spot in the house? Take advantage of it by making a very healthy lunch on this snowy day.
Salmon
Olive oil
2 tablespoons mirin
2 tablespoons red miso paste
2 tablespoons packed light brown sugar
2 tablespoons tamari
1/2 teaspoon peeled and grated fresh ginger
4 salmon fillets
1 medium scallion, thinly sliced (white and light green parts only), garnish
1 teaspoon toasted sesame seeds, garnish
2 tablespoons mirin
2 tablespoons red miso paste
2 tablespoons packed light brown sugar
2 tablespoons tamari
1/2 teaspoon peeled and grated fresh ginger
4 salmon fillets
1 medium scallion, thinly sliced (white and light green parts only), garnish
1 teaspoon toasted sesame seeds, garnish
Rice
1 tablespoon olive oil
4 ounces cremini mushrooms, sliced (optional)
4 ounces cremini mushrooms, sliced (optional)
1 scallion, sliced
1/2 cup roasted red peppers, cut crosswise into 1/4-inch-thick strips
1/2 cup water chestnuts, drained and sliced
1 cup black rice
2 cups chicken stock
1 teaspoon sesame oil
2 teaspoons tamari
1 cup edamame, shelled
1/2 cup roasted red peppers, cut crosswise into 1/4-inch-thick strips
1/2 cup water chestnuts, drained and sliced
1 cup black rice
2 cups chicken stock
1 teaspoon sesame oil
2 teaspoons tamari
1 cup edamame, shelled
Kosher salt
For the salmon, heat the oven to broil and arrange a rack in the middle. Line a small rimmed baking sheet with foil and coat with oil; set aside. Whisk the mirin, miso, brown sugar, tamari, and ginger in a medium bowl until combined. Reserve 1/2 of the miso mixture in a small bowl; set aside. Strain the remaining miso mixture, discarding the solids and set the strained sauce aside. Brush the salmon fillets with all of the unstrained miso mixture. Cover the salmon with plastic wrap and refrigerate for 30 minutes.
For the salmon, heat the oven to broil and arrange a rack in the middle. Line a small rimmed baking sheet with foil and coat with oil; set aside. Whisk the mirin, miso, brown sugar, tamari, and ginger in a medium bowl until combined. Reserve 1/2 of the miso mixture in a small bowl; set aside. Strain the remaining miso mixture, discarding the solids and set the strained sauce aside. Brush the salmon fillets with all of the unstrained miso mixture. Cover the salmon with plastic wrap and refrigerate for 30 minutes.
For the rice, heat oil over medium heat, in a medium saucepan Add mushrooms and sauté until soft. Add scallions, peppers, water chestnuts and rice and cook for 1 minute. Add stock and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.
Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, about 3 minutes. Drain. In a small bowl, whisk together sesame oil and tamari. Remove top from rice and fluff with a fork. Pour the soy sauce and oil over the rice and add edamame. Stir and set aside.
Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes. Remove the salmon from the oven and keep warm. Serve over rice and sprinkle with the scallions and sesame seeds. Pass the strained sauce on the side. Serves 4
