My family likes to eat salmon regularly and l’m always looking for ways to vary the recipe so they don’t get tired of eating the same dish.
Recently we tried miso salmon and ginger rice and it was a big hit. The salmon used white miso, sake, mirin, soy sauce, and sesame oil. Some of these ingredients you may find at the grocery, but more than likely you’ll want to stop by the Asian market to pick up some of the items.
What’s nice though is you’ll only use a tablespoon for the recipe and all the ingredients have a good shelf life so you’ll have plenty for the next time. Also, many Japanese recipes use the same ingredients over and over. For example, this ginger rice uses soy sauce, sake, and mirin too.😄 Recipe from @justonecookbook. *
Lunches this week inspired by my best friend @mikeynomz who taught me if you soak some tuna and veggies in soy sauce and a shit ton of chili paste it comes out tasting like sushi heaven. This fresh salad is that glorious mix piled on top of spinach that I tossed in TJ’s carrot ginger miso dressing and then smothered in sriracha 🌶 I was feeling cute so I made a little pickled ginger rose as the cherry on top. I have made a habit of eating some ginger after each meal because 1- come on...ginger is absolutely delicious 2- it’s a fermented food and thus is stacked with probiotics to aid in digestion 3- it has anti inflammatory and antioxidant properties 4- gingerol (the main compound in ginger) is being studied for its anti cancerous effects in a variety of cell lines 🙌🏼 That’s a lot of benefits from one little root! Happy Monday cuties!
I seem to be going through a bit of a "pickled ginger and black sesame seeds" phase. It just makes everything pop! Like this breakfast of fried mushrooms on toast... you know it probably would have been tasty anyway, but with the pickled ginger and black sesame seeds on top, it's a taste sensation. Oh and I guess the homemade sauerkraut helps too..
Craving for a poke bowl but don't have fresh sashimi grade fish? Just marinate some thinly sliced pork belly with dark muscovado brown sugar, five spice powder, pepper and soya sauce for a few hours preferably overnight. Pan fry in a nonstick pan till brown. Using the same pan fry sliced onions and sliced fresh mushrooms, season with salt and pepper until caramelized. In a bowl over a bed if brown rice, assemble the sliced pork belly cut into bite size, onion mushroom stirfry, freshly cut avocado, peeled tangerine, pickled onions slices, pickled cucumber cubes and pickled ginger julienned. Drizzle some wasabi soy sauce and voilà! You have a yummy and healthy poke bowl!