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!

Chicken Wings update: Favorite marinade

Making something good even better....

Julia and I were in a bit of a pinch you see. We were in a new apartment with a kitchen equipped with shall we say, the barest of bones. All joking aside, we didn't have all of the knickknacks my lazy self is used to. But in this case it was definitely a blessing in disguise!

We were really craving some chicken wings, like we had last time see here
This recipe is kind of a simplified improvisation that we in fact like better than the original... Who knew?

This has seriously become my favorite marinade to put on any piece of bone-in chicken. Give it a go!

Ingredients:
1 tablespoon olive oil
1 tablespoon soy sauce
1-2 cloves of garlic, minced/grated/chopped as finely as possible
1 heaped teaspoon of honey
a squeeze of lemon juice or a splash of vinegar
tabasco or chili to taste

Stir all the ingredients together and give it a taste. The sweet, salty, tangy and spicy should balance each other. Adjust quantities accordingly if necessary.
As you can see in the photo below I used it on thighs. I guess you could use it on pretty much any piece you want. I love it with rice and a side of fried and steamed greens if I want to be slightly healthier...