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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.

from:
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!

 

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Copyright © 2003, Kate Heyhoe. All rights reserved.

 


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