Miso Glazed Salmon – I Recommend You Try To Cook This

With my wife resting up and taking it a bit easy, I have taken over as Master Chef of the ShandyKing household. This means I’ve had to come up with substantially more creative ideas than ordering takeout Indian food or heating Kraft macaroni & cheese.

This week I think I outdid myself with a real special meal that turned out so good I thought I would share it with all you Blog reading geeks. Who knows, some of you might actually score with your online girlfriends if you tell them you can cook a meal like this!

I started planning for this meal last Sunday while walking around the Farmers Market. This time of year the market is full of the freshest seafood and produce one can find.

The first thing I purchased was the best looking salmon I could find. Since I was cooking for only two of us, I picked up roughly 1 pound. The plan was to grill the salmon with a homemade miso glaze.

For the side dish I really wanted to keep it healthy. I guess you could say I got caught up with being in an open market. While walking around I ended up talking to one of the organic growers who sells vegetables. We spoke about baby russet potatoes and Brussels sprouts. The guy gave me some quick pointers on the best way to cook them and I picked up a bag of each.

Of course I had to make sure I had the ingredients listed below.

• 1/3 cup soy bean miso paste
• 1/3 cup low sodium soy sauce
• ¼ cup brown sugar
• 1 teaspoon of sesame oil
• 1 teaspoon of chopped garlic.

About an hour before dinner time, I mixed all these ingredients in a large bowl and glazed the salmon (with a brush).

Before I cooked the salmon I wanted to make sure the cooked side dishes would coincide with the cooked salmon. To make that happen I started to cook the sides 15 minutes ahead of the salmon. I cut the small baby russet potatoes in half and washed them along with the Brussels sprouts. I tossed them all into a big boiling pot of water seasoned with garlic, salt and pepper for 20 min.

At about 12 minutes into boiling the potatoes and sprouts I started to grill the salmon on preheated medium heat for about 8 min being sure to continually to glaze the salmon with the miso sauce.

Not only was it the most gourmet meal I’ve ever made, my wife was a very-very happy person.

This entry was posted on Thursday, September 13th, 2007 at 11:11 pm and is filed under Shandy Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.