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!

Salmon steak with sweet potato and pea mash

Hi everyone! I am back from my one month on Africa's other end. It was fabulous and hot. But I am ready to get back into the kitchen.
I present to you my dinner yesterday evening. I never used to like cooked salmon. Only when I tried to prepare it myself did I find out that it was because I don't like the texture it gets when it's well done... too rubbery. So I tend to almost undercook it at home. It stays nice and tender that way.

This was a simple meal, rustled up in about a quarter of an hour. It was actually two meals considering I mashed all the leftovers and fried it into a little Rösti to serve with a fried egg on top for lunch...

Ingredients:
one salmon steak (without without skin, according to your preference)
one sweet potato, peeled and thinly sliced
two handful of (frozen) peas
(optional: a little stock)
salt and pepper
lemon juice, to serve

1. Boil your sweet potato in just enough water or stock to cover. This should only take about ten minutes. Add your peas and cover with a lid to let them cook. You can turn the heat off or down to medium while you prepare the fish.
2. Preheat a non stick frying pan on medium to high heat. Season your salmon with salt and pepper and put it into your frying pan. You can add a little oil if you'd like. Fry until you have a golden color. This will take two to three minutes. Flip over carefully and fry on the other side for a further two to three minutes or until done to your liking.
3. Save about half a cup of the liquid you boiled your potatoes and peas in. Pour off the rest. Put the pan back onto your stove for a couple of minutes to dry the vegetables properly. Mash and season. Add some liquid back if needed. Serve with your fish on top and add a squeeze of lemon juice.
Easy as that.


 This is what lunch the next day looked like: