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SALMON WITH MISO-DRESSING VEGETABLES
SALMON WITH MISO-DRESSING VEGETABLES

The Dish: Salmon with Miso-Dressing Vegetables

 

Spring is here! Below are a few recipes that will help keep you fit and healthy, in body and mind. Remember it is important to ‘be like a cat’ and stretch your body every morning. During the day eat fresh, whole foods. We, at ALL AT SEA will help you make smart choices without feeling deprived!

 

PIQUILLO PEPPERS WITH GOAT CHEESE
Prep time: 15 minutes. Cooking time: 2 minutes. Serves: 4
2 tbsp finely diced shallots
1 scallion (white part only) thinly sliced
1-1/2 tsp aged Spanish sherry vinegar
Sea salt
Freshly ground black pepper
1 (13.75 oz) can (16 peppers) piquilo peppers, drained
4 oz low fat goat cheese
Olive oil cooking spray
2 tsp chopped fresh parsley
½ tsp chopped fresh thyme

In a bowl mix together shallots, scallion and vinegar; season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Note: Two peppers deliver a third of your daily vitamin C needs, and vitamin C has been shown to increase fat burning during exercise!

 

SALMON WITH MISO-DRESSING VEGETABLES
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 4
¼ cup white miso
¼ cup vegetable stock
3 tbsp mirin
2 tbsp unseasoned rice vinegar
1 tsp finely grated fresh ginger
½ tsp minced fresh garlic
2 tsp soy sauce
3 tbsp canola oil
4 x 6 oz skinless center cut salmon fillets, 1-inch thick
Kosher Salt
Freshly ground black pepper
¼ lb shitake mushrooms caps, thinly sliced
½ small onion, thinly sliced
½ small fennel bulb; halved, cored and thinly sliced
4 medium size carrots, thinly sliced on diagonal
8 radishes, thinly sliced
4 cups lightly packed baby spinach

In a heavy bottom saucepan, heat together the miso, stock, mirin, vinegar, ginger and garlic over moderate heat. Whisk in soy sauce and remove saucepan from heat.

In another large skillet, heat the remaining 2 tbsp oil. Add the shitake and onion and cook over moderately high heat, tossing until browned and just starting to soften, about 3 minutes. Add the fennel and carrots and cook until crisp-tender, about 2 minutes. Add the radishes, cook another minute, then add spinach and cook until just wilted. Season with salt and pepper, add 1 tbsp miso dressing and toss well. Remove from heat.

Heat 1 tbsp oil in a large cast-iron skillet, over high heat. Season salmon with salt and pepper. Add to the skillet and cook over high heat, until lightly browned, about 2 minutes. Turn over and cook another 2 minutes, until cooked through. Do not overcook.

To Serve: Transfer vegetables to heated dinner plates and place salmon on top.

 

CANTALOUPE SORBET without Corn Syrup
Prep time: 5 minutes. Freezing time: 8 hours. Serves: 6
¼ cup sugar
¼ cup water
3 cups of ripe Cantaloupe, peeled and seeded and cut into
1-inch pieces (about ½ cantaloupe)
Squeeze of fresh lime juice

In a medium size saucepan, combine sugar add water. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. Meantime, purée cantaloupe in a blender until smooth, then add to sugar-syrup in dish. Stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours. Then transfer cantaloupe mixture to large bowl of electric mixer, beat until fluffy. Return to freezer and freeze until firm (do NOT stir this time), at least 3 hours or overnight.

Note: Sorbet can be prepared 3 days ahead. Cover and keep frozen until ready to serve.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

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