Season salmon fillets with salt. Cover and
Lightly brush each salmon fillet with miso paste. Heat oil in a
Mix mirin, miso and sugar in a large shallow bowl. Add salmon fillets and turn to coat.
Meanwhile, preheat a grill on medium heat. Place asparagus and green onions on a grill tray. Spray lightly with no stick cooking spray. Drain salmon and arrange on foil with asparagus and onions.
Grill for 5-10 mins, turning once, until fish flakes easily and vegetables are tender. Serve with rice.
oat with cooking spray. Arrange salmon fillets in the dish.
In a food processor, combine miso, mirin, sugar, chili, ginger, and
Put the miso, wine, and sugar in a
In shallow dish, combine miso, rice vinegar, sake, light brown
Cut the scallion, salmon and cabbage into bite sized
br>3. Dunk the salmon in the miso glaze and arrange along
mall bowl, stir together the miso paste, sake, brown sugar, sesame
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
ll marinade ingredients.
Cut salmon into bite-sized pieces.
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
irst time you make this recipe and then go up or
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
il the grate.
Rinse salmon thoroughly and place on a
Remove skin and bones as desired.
Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
Enjoy!
Drain salmon, reserving 1/4 cup liquid.<