Kate Heyhoe

Kate's Global Kitchen


Miso Salmon
with English Pea Sauce

Serves 4

No one denies that salmon and peas is a classic combination. The great James Beard loved them together, but his preference was for the Western version, seasoned with salt and pepper. When Asians pair salmon and peas, they season them differently. Here, I rub miso on the salmon as a light cure. There's no need for any more seasoning, and the result is absolutely amazing. Miso is one of the most remarkable foods I have encountered—it can be part of the meal or act as a seasoning. Want to get more soy in your diet? Try miso.

1 cup English pea juice (see page 166 of the book)
Salt and freshly ground pepper to taste
1 tablespoon red miso
2 tablespoons soy sauce
Four 6-ounce salmon fillets, pin bones rernoved
2 teaspoons grapeseed oil

Put the pea juice in a small, heavy saucepan and cook, stirring constantly, over low heat until the juice begins to thicken. Remove from the heat and continue stirring for about 3 minutes, or until the juice stops cooking. Season with salt and pepper, set aside, and keep warm.

In a small bowl, whisk the miso and soy sauce together until blended. Smear the mixture on both sides of each salmon fillet. Lay the fillets in a single layer in a shallow glass or ceramic dish, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Heat a medium ovenproof nonstick skillet over medium heat. Add the oil and sear the fillets for 3 to 4 minutes, or until well browned on the bottom. Turn the fillets over and transfer the skillet to the oven. Roast for 3 to 4 minutes, or until opaque throughout.

Spoon the pea sauce into the center of each of 4 warmed, shallow bowls. Put a fillet on top of the sauce in each bowl and serve immediately.

Taste Pure and Simple
Irresistible Recipes for Good Food and Good Health
By Michel Nischan with Mary Goodbody
(Chronicle, 2003; $35.00)
Recipe reprinted by permission.
Buy the Book!


    Sample Recipes


Kate's Global Kitchen for September 2003:
9/05/03     Looks Can Be Deceiving: Specialty Fruit and Produce
9/12/03     Squash Blossom Fever
9/19/03     Eating Well: It's All in Who You Know
9/26/03     Lemons in Hiding


Copyright © 2003, Kate Heyhoe. All rights reserved.


Current Kate's Global Kitchen
Kate's Global Kitchen Archive


This page created September 2003


The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home