Meatless Monday comfort food

This was such a simple and low effort dish that I am loath to call it a "recipe". But the combination was absolutely lovely and I will make this again for sure.

Components:
One serving of cooked quinoa
Two to three baby pak choi, sauteed with a little garlic, ginger and chili
One to two fried eggs

Soy sauce to season

This is a very basic template. You can substitute the quinoa for rice and the vegetables can be anything you want or have lying around in the fridge. If you wanted to make this even healthier you could of course steam the veggies and poach the eggs.

Miso Salmon

I recently found sachets of miso paste at an asian market near my house. I have been really keen to start experimenting with miso but never wanted to buy the huge tubs of it before...
This is a really simple misi marinade that you could use on any kind of protein you like.

It was especially tasty on the salmon though!

Ingredients:
One teaspoon each of:
Miso paste
Soy sauce
Runny honey
Shaoshing rice wine or a dry white whine
One piece of salmon fillet, I prefer the skin on variety
To serve:
Wedge of lime or lemon
Fresh basil (optional)
Side and veggies to you taste

1. Mix together your marinade and let the non skin side of your fish soak it up for at least twenty minutes (the longer, the better).
2. Preheat your overhead oven grill to max as well and frying pan with a metal handle. Lightly score and salt the skin of the fish. When your pan is preheated add a tough of oil and put in your fish skin side down. Take the pan and place it under the grill for about three to four minutes. The cooking time depends on how done you like your fish to be and how your specific piece is shaped...
3. Plate up with your sides of choice, squeeze over some citrus and add s sprig of basil for color.
Enjoy!

Pork chops in orange and mustard sauce

Where to begin... I am so sorry for not posting during the whole of march (!). Can state that I was recuperating from a medical procedure for half of the month and we will forget about my blog lapsus? Thanks.
This recipe is another one that came about through hunger and invention. I was going for Nigella's mustard pork chops. To my great disappointment I had to discover that my local grocery store does not stock any cider... Since I had a schriveled orange lounging in my kitchen I decided to use that. The result was actually quite pleasing. Although the dish certainly moved from Normandy into the more Asian influenced territory, as I used some shaoshing rice wine too. The sweetness of the orange juice goes really nicely with the pork.

Ingredients:
Two pork chops
Oil, to fry
One orange, juiced
A small glass of rice or white wine
One teaspoon of grain mustard
Cream, to taste, if desired

1. Preheat your frying pan and season the pork chops with salt and pepper. When the pan is hot add your oil and the chops. Fry until done (two-three minutes on both sides, depending on the thickness). When they are done, cover and set aside.
2. Put your pan back on the heat and use the orange juice to de-glaze. Add the wine and cook off the alcohol. Stir in your mustard. Season to taste, adjust the consistency if needed and add the cream if you are using any. Also check if there are any meat juices from the chops. Add those to your sauce too.
I had mine with some (prefab) gniocchi.