Thursday, August 25, 2011

miso salmon with daikon slaw

I was in a sake-drinking mood the other night. I like to plan meals based on what wine or beer I am drinking, so why not plan a meal to go with sake? I already had miso in my fridge, and when thinking sake my mind immediately goes to seafood because of the sushi connection. So there we have it. Miso marinated salmon with a crunchy daikon radish slaw. Yum.

Miso Salmon with Daikon Slaw

-3 Tablespoons miso paste
-1/2 cup soy sauce
-1-inch piece ginger, minced
-1/2 teaspoon sesame oil
-1 Tablespoon olive oil
-juice of 1 lemon
-2 1/2-lb. fillets of salmon, skin-on

With a fork, mix together the first 6 ingredients in a shallow dish. Lay salmon in marinade, flipping to cover the fish with it. Cover and let marinate in the fridge 15-20 minutes. Cook on a foil-lined, greased pan at 375ºF for about 10 minutes until just cooked through. For the last 2 minutes, place under broiler to brown skin. Serve over rice with daikon slaw.

-4-inch piece of daikon radish, sliced into matchsticks
-1/2 red bell pepper, sliced thin
-1/2 cucumber, seeded and sliced into matchsticks
-2 inch piece of ginger, sliced into small matchsticks
-juice from 1 lemon
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-1/2 teaspoon sesame oil
-roasted sesame seeds

Combine all ingredients. Refrigerate until ready to serve.e

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