Posts Tagged fish
Some of you know that my go-to food style is Asian influenced. I love Asian-style cuisine because it’s quick, easy, fresh and pretty healthy. My love of Asian cooking started when I used to get to pick out a restaurant for my birthday dinner – you can read the blog post about that here. And Miso soup is my absolute favorite cold weather comfort food. So I stopped by our local grocery and saw a Miso I wasn’t familiar with (most stores carry Red, Yellow and/or White Miso). The Miso was called Mugi and it is made with aged, fermented barley in addition to soybeans. Well you know Mrs. Vino loves her a new food toy – so I had to take it home and check it out.
So I made my basic Miso Soup recipe to check it out. Mugi is much milder and less salty than Red/White/Yellow Miso. It’s got a really interesting barley-y, malty aroma and slightly sweet flavor. It’s really delicious and I recommend it for a basic miso soup. But it reminded me very much of Guiness Stout (which I love with Salmon) and got the wheels turning for a new recipe.
So here it is: Glazed Salmon in Miso-Stout broth. Mr. Vino loves it. I love it. AND, it’s a great way to use up any Stout beer left over from St. Patrick’s Day!!
Glazed Salmon in Miso-Stout Broth
Serve with Morovino Petite Sirah
4 C. chicken broth
1 Shitake mushroom, remove stem, slice cap thinly on diagonal
1” of ginger, sliced into 4 or 5 coins
3 cloves of garlic, whole, but peeled
pinch of red pepper flake (to taste)
¼ c. rice wine vinegar
¾ c. dark beer, like Stout
6 ounces of soba noodles
2T Mugi Miso (aged, fermented barley and soy beans)
1 Carrot, peeled and sliced thinly on the diagonal
1 rib of celery, sliced thinly on the diagonal
¼ c. shelled edamame
¼ c. Garlic Hoisin Sauce
1 2-lb Salmon or Steelhead filet, skin removed
2 scallions, sliced thinly on the diagonal
In a large saucepan over medium low heat, add the chicken broth, shitake mushroom stem, ginger, garlic, red pepper flake, rice wine vinegar and stout. Let simmer for 30 minutes. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place the salmon. Spread the garlic hoisin sauce atop the salmon. Fill a second pot with water and bring to a boil.
Using a slotted spoon, take all the funky, chunky bits out of the broth (garlic, ginger, mushroom). Reduce heat to low. Add in the miso, carrot, mushroom, celery and edamame and let simmer for an additional 10 minutes. While the broth is simmering, add the soba noodles to the boiling water and cook according to package instructions. AND put the salmon in the oven to roast.
When soba is ready, drain well and put a little nest of noodles in the bottom of a pretty bowl. Ladle the broth over the noodles. Cut the salmon into 4 pieces and place a piece atop each nest of noodles. Garnish with sliced scallions. Serve with a green salad or quick-pickled cucumbers.
If you eliminate the Stout and use Yellow or White Miso, this is my standard Miso Soup recipe. You can add tofu and/or whatever fresh veggies you have in the fridge and it’s really delicious.
OH YEAH, if you still have Stout beer left over, use it to make your own whole grain mustard – see the recipe/blog post for it here.
This dish is so easy and delicious that Mrs. Vino realized she was preparing it once a week for an 8 week period. It’s great for busy evenings and I do it for holidays as it is virtually impossible to overcook the salmon when preparing it this way.
Make and serve with Pinot Grigio – any of them!
1 filet of salmon (about 2 lbs), skin on or off, your choice
½ c. Morovino Pinot Grigio or other white wine (could also use chicken broth)
1 clove of garlic crushed
2T soy sauce
Preheat the oven to 325 degrees. Thinly slice ½ the lemon. Put the wine/broth, the juice of the other half of the lemon, garlic and soy in a 9 x 12 baking dish. Put the salmon in the baking dish. If it has skin, it should be skin side down. Top the salmon with the slices of lemon. Cover with foil and put in the oven for 30 minutes. After 30 minutes remove from oven, and remove the skin. For gourmet bonus points, drizzle it with Black Truffle Oil (available at Von’s, online and at specialty food stores). Serve with a green salad and mushroom risotto.
Make with . . . (sorry, no wine in this one), Serve with Cosa Dolce or Pinot Grigio.
This recipe is healthy and delicious and can be served several different ways (see end of recipe).
2 large seedless oranges
½ t. Kosher or Coarse Salt (divided)
1 large red bell pepper
1 large avocado
2 t. extra virgin olive oil
1T curry powder (Madras or Oriental is spicier than regular curry, but not too spicy for Mr. Vino’s tender palate)
1 ½ lbs peeled raw shrimp, tail off (or, if you ENJOY shrimp shucking, get in the shell shrimp, but peel them before you cook them)
A few grinds of black pepper
Preheat your oven to 400 degrees and put the oven rack in the middle setting. Line a baking sheet (with a rim) with parchment paper. Cut the red pepper in half lengthwise, then each half in three-ish lengthwise pieces, then cut each piece into 1” chunks. Spread the pepper chunks on the baking sheet. Grate the zest of one of the oranges and put it in a small bowl. Peel the oranges using a sharp knife, just like you were starting an Orange Supreme (for a video on how to do this, go to www.expertvillage.com/video/16535_orange-supreme.htm). Once the oranges are peeled, slice them thinly crosswise, then quarter the slices. If your oranges have seeds after all, it would be good to remove them. Spread the orange slices with the red pepper on the baking sheet and sprinkle with ¼ t. of coarse salt. Roast them until they are soft and the oranges start to dry out–about 12 minutes.
Toss shrimp with oil, curry, ground pepper, orange zest and remaining salt. Yes, it looks completely gross at this stage, but be patient. After 12 minutes of roasting the oranges and peppers, add the shrimp to the pan and roast for another 6-8 minutes, until shrimp are pink. Peel and cube the avocado and set aside.
To serve: Option 1: Shred some baby greens and dress with your favorite Vinaigrette dressing. Put a serving of the salad on the plate and top with shrimp, oranges, peppers and avocado. Nutritious and delicious.
Option 2: Finely slice some Romaine lettuce and warm some tortillas. Treat this like a Shrimp Fajita–put a serving of peppers and oranges in a tortilla, add some shrimp, avocado, lettuce, salsa and green onions. YYUUUMM.
Option 3: Toss the shrimp, peppers, oranges and avocado together. Serve with brown jasmine rice and sliced mangos on the side. Incredible!