Pan-Seared Miso Glazed Salmon

Pan-Seared-Miso-Glazed-Salmon-

I recently started getting a weekly delivery of fresh fish from my local fish market. I like supporting local stores, and since they have some fresh wild fish options, I decided to give it a try. It tends to arrive at my door around 5 pm, which is perfect timing for me. It’s right around the time I get home and just in time for me to prepare dinner for the family.

I recently got some amazing fresh wild salmon to cook for dinner. We eat salmon often in our home. It’s a reliable fish that’s easy to cook and loved by all members of the family – even the kids.

I was very pleased with the quality of the fish when it arrived and I really wanted to showcase it.

I love searing the salmon so that the skin gets crispy. I sometimes save the skin for making crispy salmon skin sushi rolls. But this night, I served the salmon with the skin on. Why not? It’s delicious!

I washed the salmon well and then dried all sides with paper towels. I cut the salmon in to serving size pieces and then sprinkled both sides with salt and pepper.

fresh-salmon

I mixed up my miso glaze. It’s a combination of miso, tamari, sriracha, ginger, garlic, sesame oil, and brown sugar.

I seared my salmon, skin side down, in my cast iron skillet. While the skin side cooked, I brushed the salmon flesh with the miso glaze. After a few minutes, I carefully flipped over my salmon pieces. I let the glazed side cook. I let it cook for another few minutes. You don’t want the salmon to get overcooked. It should be just cooked before removing it from the heat since it will continue to cook for a bit.

salmonin-pan

I served my salmon over a bed of stir-fried haricot vert and bok choy.

Dinner was cooked in less than 20 minutes and it was so easy!



Pan-Seared Miso Glazed Salmon
 
Author:
Recipe type: Fish, Dinner
Ingredients
  • Around 1 lb. Salmon
  • sea salt
  • ground pepper
  • 2 tbsp. shiro miso
  • 2 tbsp. brown sugar
  • 1 tbsp. minced ginger
  • 1 tbsp. minced garlic
  • 2 tsp. tamari
  • 2 tsp. sriracha
  • 1 tbsp. olive oil or grapeseed oil
Instructions
  1. Wash your salmon and dry with a paper towel.
  2. Sprinkle salt and fresh ground pepper on both sides of the salmon
  3. In a small bowl, mix up the miso, brown sugar, ginger, garlic, tamari and sriracha.
  4. Heat up a large skillet on medium-high heat. Add in the oil.
  5. When the oil is hot add the salmon, skin-side down.
  6. While the salmon cooks, brush the miso glaze over the salmon. Cook the salmon on each side for about 4 minutes.
  7. Carefully flip over. After around 4 minutes on each side, the salmon will just be cooked through. Do not overcook.
  8. Serve with your favorite stir-fried vegetables, rice or other side dish.
  9. Enjoy!

pansearedsalmonpm

Stir Fried Bok Choy and Orange Cauliflower with Tofu

cauliflower-and-bok-choy

I am very fortunate to live and work in areas where I have easy access to fresh, organic produce from local farms. My local farmer’s market often determines any given dinner. On a recent recent night, my dinner came from some fresh and massive bok choy from my co-op and an orange cauliflower from the farmer’s market outside my office building. I have never had this particular kind of cauliflower, but since the sign labeled it as “Cheddar Cheese Cauliflower,” of course I had to pick it up.

cauliflower-fun

The farmer told me that the cauliflower would taste a bit sweeter than the standard variety. I couldn’t tell the difference, but it was still mighty tasty!

I recently discovered the “Super Extra Firm” tofu at Trader Joe’s. It’s pre-pressed, so it requires minimal draining. It’s perfect for quick dinners like this one.

I cubed up the tofu and then washed and cut up the veggies. I then did a quick stir fry along with some garlic, ginger, tamari, Hoisin Sauce, sesame oil and miso. The dish came out perfect. I served it with some Basmati rice, but brown rice will also work just as well.

A regular white cauliflower will work just as well as the “Cheddar Cheese” variety.

Stir Fried Bok Choy and Orange Cauliflower with Tofu
 
Author:
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian
Ingredients
  • 1 tbsp. canola oil or other flavorless oil
  • 2 tsp. sesame oil
  • 1 lb. extra firm tofu, drained and pressed - cut up in to cubes
  • 2 tsp.
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. ginger, chopped
  • 1 head of bok choy, cut up in 1-inch pieces
  • 1 head of cauliflower, washed and cut in to florets
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. red miso
  • 3 tbsp. vegetable broth
  • 2 tsp. red pepper flakes
  • scallions, chopped plus extra to garnish
Instructions
  1. Heat up the oils in a large wok or saute pan
  2. Add in the cubed tofu and brown for a few minutes
  3. Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
  4. Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don't want them too mushy.
  5. Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
  6. Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
  7. Serve over rice. Enjoy!

cauliflower-and-bok-choy

Red Miso Braised Baby Bok Choy

miso-braised-baby-bok-choy

This vegetable side dish was inspired by a walk through my local farmer’s market a while back. As new fresh veggies come in to the market, I get more and more excited to bring new stuff home.

I also  recently went on a shopping frenzy at my local Korean grocery store. I managed to pick up my favorite kind of miso, red miso. Red miso is a rich fermented soy bean paste that lends itself to heartier foods. It’s perfect for a braise and bok choy works well with it.

This bok choy comes together in just a few simple steps. We served this with some grilled salmon. I hope you enjoy!

Red Miso Braised Baby Bok Choy
 
Author:
Recipe type: side dish, vegetable
Ingredients
  • 1 tbsp. coconut oil (you could also use peanut oil or canola oil)
  • 1 tsp. sesame oil
  • 1 shallot, chopped
  • 2 tbsp. ginger, chopped
  • 2 tbsp. garlic, chopped
  • 5-7 medium heads of baby boy choy, washed and trimmed
  • 2 tbsp. red miso
  • ½ cup vegetable broth
  • 2 tsp. tamari or soy sauce
  • 2 tsp. red pepper flakes
Instructions
  1. Heat up the oil in a large pan.
  2. Add in the shallot, garlic and ginger. Cook a few minutes to soften.
  3. Add the cut bok choy to the pan and sear on both sides - about two minutes.
  4. In a small bowl, mix the miso with the vegetable broth and the tamari.
  5. Pour miso mixture over the bok choy. Cover the pan for 2-3 minutes to cook the boy choy a little.
  6. Add red pepper flakes to taste.
  7. Remove from heat and serve.
  8. Enjoy!

miso-braised-baby-bok-choy

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