20 January 2012
Salmon enrobed with Miso, Turmeric, Garlic, and Rosemary served on a bed of Lemon Rice Pilaf and Stir-fried Broccoli
Assembly: Cook the broccoli first, then the rice pilaf, then the salmon. Put rice and broccoli an a plate, then top with salmon.
Salmon recipe from
1/4 cup white miso (also known as shiro miso)
1 teaspoon minced fresh rosemary
1 large garlic clove
4 thick salmon fillets (with or without skin), 6 ounces each
2 teaspoons turmeric
1 tablespoon olive oil
Preheat the broiler. Mix together the miso, rosemary, garlic clove pushed through a press, and 2 tablespoons water. Rub the paste onto the salmon fillets, then rub in the turmeric until golden. Place on a rimmed baking sheet and drizzle with the oil. Broil 5 inches from the heat for 2 minutes. Remove the baking sheet. Turn off the broiler and heat the oven to 500°F. Roast the salmon 5 minutes, until just firm.
Lemon Rice Pilaf recipe from
1 tablespoon oil
1 onion, chopped
1 1/2 cups long-grain rice
3 cups (24 fl oz) vegetable or chicken stock
2-3 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
sea salt and cracked black pepper
Heat the oil in a saucepan over medium heat. Add the onion and cook for 2 minutes or until soft. Add the rice and cook for 1 minute. Add the stock and cook for 10-12 minutes or until tunnels have formed in the rice and almost all the stock has been absorbed. Stir through the lemon juice, parsley, salt, and pepper.
Stir-fried Broccoli recipe from
1 tablespoon oil
1 1/4 lb. broccoli
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon thin soy sauce
1/3 cup chicken stock
Peel off tough outer covering of broccoli stems. Cut stems and flowerets into thin slices on the diagonal. Heat wok and add the oil. Add broccoli and stir-fry for 2 minutes over high heat. Add salt, sugar, soy sauce, and chicken stock and bring to a boil. Cook, uncovered, for 2 minutes. Remove from wok and set aside.