Posts Tagged salmon
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.
Just one of my many, many new obsessions. I love whole grain mustard, but it’s soooooooo expensive. Who’d have thought it was this easy to make. NOTE: for those of us who live on the Central Coast and really don’t have a good gourmet food store, you can get yellow mustard seeds at New Frontiers and brown and black mustard seeds at Amazon.com. Go for bulk sizes – those little tiny spice jars are waaaayyyyy too expensive. Sometimes garden stores will have mustard seeds as they are used for ground cover to keep land from eroding. Make sure the seeds haven’t been treated.
A recipe for easy, easy mustard crusted salmon follows, too.
Make your own YUMMY Whole Grain Mustard:
4 T. Mustard Seeds *
1/3 c. Cider Vinegar **
½ teaspoon each salt and sugar***
Put the mustard seeds in a pint mason jar or big coffee cup. Cover them with the 1/3 c. of vinegar – make sure that the seeds are completely covered- then cover with the cup with Saranwrap or put the lid on the jar. Let the seeds soak on your counter for up to 5 days. Top up the vinegar as needed. The mustard gets spicier the longer the seeds soak – I ‘m a 3-day girl–that’s about all the “spicy” I can handle. Pour off any remaining vinegar and reserve. Using your blender, immersion blender or mini chopper, grind the mustard seeds to your desired level of graininess. Traditionally this is done in a mortar and pestle. You can still do it that way if it floats your boat – but I love technology in the kitchen. Stir in ½ t salt and ½ t sugar. Use a little of the reserved vinegar to thin the mustard as desired. Refrigerate the finished mustard to stop it from getting stronger. The mustard is VERY sharp once you finish grinding it up. It needs to settle for a couple of days in the fridge before you use it.
* The yellow seeds are tangy. The brown seeds are spicy. The black seeds are hot. My favorite blend is 2T yellow and 1 T each of brown and black.
**You can use white wine, red wine or beer instead of vinegar. When you get to the blending stage, add vinegar to taste.
***You can use honey or any other sweetener instead of sugar.
My last batch was Stout and Molasses which I was awesome on mustard glazed salmon (recipe follows).
MUSTARD GLAZED SALMON
Serve with Morovino Barbera
4 6-ounce pieces of salmon or steelhead filet, skin on
1/4 cup whole grain mustard
1 T olive oil
1 minced green onion
Salt and Pepper
Set up your oven racks – one rack should be 2nd notch from the bottom and the other should be 2nd notch from the top. Preheat your oven to 400. Take out your rimmed baking sheet and line it with foil. Place the salmon filets on the foil, skin side down. Salt and pepper the fish. Stir the mustard, olive oil and green onion (OK, you could use chives, but I ALWAYS have green onion and I NEVER have chives) together in a little glass bowl. Place 1 big spoonful of mustard on top of each filet and spread it around. Put the baking sheet in the oven on the bottom rack and roast for 6-8 minutes, depending on how thick your filet is. After 6-8 minutes, switch your oven from bake to broil. Let the broiler heat, and move your baking sheet to the top rack until the mustard gets brown and crusty – about 3 more minutes.
FLASH FROM MRS.VINO: Mix 1/4 c. Panko bread crumbs and 2T grated parmesan together, then sprinkle on top of the mustard crusted salmon just before your broil it – it makes an amazingly crunchy crust that really enhances this dish.
Pull the baking sheet out of the oven. Using a spatula, remove the fish from the skin. Somehow, miraculously, the skin sticks to the foil and the fish comes right off – it’s kind of scary how easy it is.
Serve with crusty bread or baby potatoes and your favorite veggie. Delicious and very easy.