September 1, 2013

Easy Miso Glazed Salmon

Miso Glazed Salmon | Delicacious

I am a fan of salmon, when it is prepared right. I like salmon best as sashimi; smoked salmon comes close when served with eggs benedict, rosti or in a good caesar salad. I may be changing my preferences soon though. This easy miso glazed salmon is rising fast in my list of favourite salmon dishes. The reasons? It is simple, healthy and really delicious.

Miso is wonderful not just because of its flavour, but because of its health benefits. There is a long list of benefits but I will just name a few. Scientifically, miso has been proven to reduce risks of colon, breast and prostate cancer. It is a source of probiotics, is high in anti-oxidants, lowers LDL (bad cholesterol) and strengthens the immune system. Are you rushing to your nearest Japanese food store to buy a tub of miso yet?

The longer miso is aged, the deeper its flavour and its colour. Commercially, miso is sold as shiromiso (white miso) or akamiso (red miso). You can also buy a blend of it. For this recipe, I used a blend of both white and red miso. Since the flavour of akamiso is stronger than shiromiso, you will want to adjust the amount of miso used according to the type you used.Continue Reading

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November 26, 2012

Salmon Tofu Miso Casserole

The flu bug is going around and both my husband and my toddler girl are down with flu. I had initially intended to cook salmon tofu balls but seeing that they were sick, I decided that something less “heaty” would be good.

I chanced upon a recipe on epicurious and did some modifications to get this yummylicious dish that even my rather fussy toddler liked it!

Salmon Tofu Miso Casserole

Print recipe
Serves 4
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
Region Japanese
Delicious Salmon Tofu Miso Casserole, perfect for a cold evening's dinner.

Ingredients

  • 450g Boneless salmon fillet (Cut into cubes)
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 150g Assorted japanese mushrooms (cleaned and dried)
  • 2 cloves garlic (chopped finely)
  • 1 Red capsicum (sliced)
  • 1 Block chinese tofu (Cut into cubes)
  • 2 1/2 tablespoons Miso paste ((I use a mix of red and white miso))
  • 2 cups Chicken stock
  • 1 tablespoon Mirin
  • 3 stalks Spring onion (cut into sections)

Directions

Step 1
Marinate salmon pieces with salt for 10 - 15 minutes.
Step 2
Heat 1 tbsp of oil in a casserole. Brown salmon pieces in oil and set aside.
Step 3
Add remaining oil and stir fry garlic, red capsicum and mushrooms in the casserole.
Step 4
Add in the tofu to combine and finally the salmon.
Step 5
Add in miso paste and stir to mix with ingredients.
Step 6
Pour in the chicken stock and mirin and bring to a boil.
Step 7
Simmer for 20 minutes and add the spring onions, and continue to simmer for 5 - 10 minutes more.
Step 8
Serve hot with rice.
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