Miso Salmon

Miso is a thick paste made from fermented soybeans and can be used in anything from sauces and spreads to soups. It has a pleasantly salty flavor, but is low in sodium. It is applauded as being a health food that is high in protein and known to increase digestive health due to it containing natural digestive enzymes, Lactobacillus, that kill off harmful microorganisms.

The most common recipe that miso is used for is miso soup, made by stirring a TB. or so of miso paste into hot dashi, a fish broth that is made by dissolving bonito flakes (dried tuna flakes) in water. Common additions to miso soup include: diced tofu, chopped green onion, sliced raw mushroom and seaweed.

After a local grocery store in my area started to carry miso paste (I found it in the produce section by the tofu) I decided to research things I could use the miso for besides miso soup. I decided to try making salmon in a miso marinade. It turned out quite nice, with miso adding such a wonderful flavor to the marinade that minimal seasoning was required.


Marinated Miso Salmon with Oyster Mushrooms

3 TB white miso
1 tsp soy sauce
¼ C sake
1 TB mirin
1 tsp fresh grated ginger
1 tsp chopped garlic
2 fillets of Salmon
½ C oyster mushrooms, stems removed and sliced
3 TB olive oil, divided

Preheat oven to 375 degrees.

Whisk together first six ingredients in a large shallow bowl. Place salmon fillets in marinade. Work them around to coat. Cover with foil and refrigerate, 30 minutes to 2 hours.

Heat 1 TB olive oil in saucepan over Medium heat. Cook oyster mushrooms until lightly browned . Remove from pan and set aside.

Heat remaining 2 TB olive oil in pan. Remove salmon from marinade, reserving marinade. When hot, add salmon fillets and cook, about 2 minutes on each side.

Brush the desired amount of marinade over tops of salmon fillets. Position oyster mushrooms on top of fillets. Place pan in oven and heat about 3-4 minutes to finish. Serve hot with your choice of sides. For this dish I chose to serve the salmon with a cucumber-chili relish and cilantro jasmine rice.

One thing you will never find in my household: Instant rice. So many families in America rely on instant rice as a staple of their cooking, and they truly miss out on the wonderful texture and flavor of what I call "real rice." So what constitutes "real rice" in my book? Any rice that isn't in a box that reads "Cooks in minutes!" A few of my favorites follow:

From the Top, Clockwise: Jasmine rice, Arborio rice and Sushi (koshihikari) rice

Jasmine rice is my personal favorite for any meal. It is an amazing complement to fish of any variety, stir-fry, chicken, pork or steak. It is best steam-cooked, preferably in a rice-cooker, which is my method of choice. Jasmine rice is fragrant, with a somewhat sticky consistency when cooked and has an excellent flavor. It is mostly associated with Asian cooking but can be used in any style.

Arborio is a short-grain, nutty rice primarily used in risotto. This is because it is a rice that easily absorbs flavor and has a creamy consistency when cooked. I'm sure it has other uses than just for risotto, but that is what I reserve my arborio for since it is imported and not as easy to find as many other rices.

With the popularity of sushi ever-growing in America, Sushi rice can now be found in just about any supermarket. It is a short-grain rice that is very glutinous, which is why it is used for sushi; glutinous rice sticks together very well. I have used sushi rice as a side item for dinners, but have found Jasmine rice to make a much better side. I would rather reserve my sushi rice for what it is meant for- making sushi.

From the Top, Clockwise: Himalayan red rice, Wild rice, "Forbidden" black rice

Himalayan red rice has a deep, red color and a wonderfully nutty flavor. It works well in pilafs (I sometimes mix it with Jasmine) or on its own as a side. Himalayan rice is somewhat difficult to find, as it may not be carried in your local grocery store. It may be found in certain specialty or health food stores.

Wild rice is a rice that most people are familiar with. It is popularly sold in pre-made pilafs, mixed with various types of white rice. This is done because wild rice on its own is somewhat pricey, so mixing it in a pilaf saves money. Wild rice is deliciously nutty and has a delightful chewy texture when cooked. It tastes great as a side for anything but is most commonly used as a stuffing for salmon or chicken. As a treat, I will sometimes mix a drop or two of truffle oil with cooked wild rice, which makes it not only a wonderfully textured side, but also a fragrant one.

"Forbidden" black rice, thus called because long ago it was so valued that it was reserved only for Chinese emperors, is an interesting rice that looks black before cooking, and purple after. It is a smooth, silky rice that works well as a side or in a dessert. If a few grains are added to steaming Jasmine or Sushi rice, it will turn the rice an attractive light purple color.

I encourage everyone to substitute these types of rice, or maybe some of your own personal favorites, in place of that bland, boring instant rice that has become a staple of American dinners.

Crab and Corn Chowder

Pouched crabmeat is perfect for quick and convenient cooking. It can be found in the seafood section of your local grocery store and comes as lump or claw meat. I used Blue Star lump crabmeat for this recipe, but any brand of lump crabmeat will do.

This is a healthy version of crab and corn chowder. I made it without cream or butter, instead pureeing a can of corn to help thicken the base. It turned out creamy and full of flavor, which goes to show that not everything has to be unhealthy to taste good.

Crab and Corn Chowder

12 oz. chicken broth

1 can whole kernel corn, drained

1/4 C. diced green or red pepper

1/4 C. chopped yellow onion

1 6 oz. pouch lump crabmeat

1 1/2 C. milk

3 TB. flour

2 tsp. lemon zest

1 tsp lemon juice

cayenne pepper, to taste

salt and pepper, to taste

cilantro to garnish (optional)

1. In a medium pot, combine chicken broth, bell pepper, onion, lemon juice and lemon zest. Reduce heat when liquid just starts to boil.

2. Whisk the milk and flour together. Pour into the broth, mixing well, and return to a boil. Mix constantly to prevent milk from scorching.

3. Puree the drained corn in a food processor. Stir into the pot. If you desire, you may leave some kernels whole to give the soup a chunkier texture.

4.When base has thickened to your desire, stir in the crabmeat and cook to heat through. Season with the salt, pepper and cayenne. Pour into serving bowls and garnish with cilantro if desired.