Miso Salmon

In the past decade of dating/being married to my husband he’s made a lot of requests in the food department.  I enjoy a challenge and, with the exception of one ill-conceived and poorly executed pesto, he’s always been happy to eat everything I make.  Lately he’s suggested more seafood and I have been trying some new fish dishes.  We cook with shrimp a lot, but other fish is not my wheelhouse – I am not experienced enough to make substitutes well based on what’s available.  I also have been generally opposed to salmon – it seems like salmon got trendy in the early 2000s and it was everywhere and generally poorly prepared and I just got tired of it.  I never buy it, but it was on sale at the grocery store and Ross wanted more fish, so I gave it a try.

This dish might be the single easiest dinner I’ve ever made.  It takes 3 minutes of prep the night before and 10 minutes of cooking the day of.  That’s it.  I’ve served it with rice and with quinoa, usually with grilled asparagus on the side.  It’s insanely good.  The miso paste may be hard to find, I located it at Whole Foods.  It’s fermented soybean paste – so it stays good forever in the refrigerator.  Whether you’re a long time salmon lover or a salmon skeptic, give this a try.  Mostly because you can make it in 11 minutes.  You do need to marinate it overnight, so keep that in mind.

Miso Salmon

adapted from Keepers by Kathy Brennan and Caroline Campion

2/3 cup red miso paste

2 Tbsp red wine vinegar

3 Tbsp brown sugar

1lb of salmon filets (at my grocery store, this means 2 long filets so I cut eat in half to get four pieces)

1. Place the miso paste, vinegar, and brown sugar in a large ziploc bag or tupperware and mix together until combined.  Add the fish, making sure to coat all sides, and place in the refrigerator overnight.

2. When you’re ready to eat, line a rimmed baking sheet with foil, spray or brush with a little olive oil, and heat the oven to 400.  Arrange the salmon pieces on the foil skin side downand bake for 6 minutes, flip them over, and bake an additional 4 minutes, until you’re just able to flake the fish with a spatula.

Mahi Tacos with Pineapple and Mango Salsa

Today in Texas the weather is absolutely gorgeous – it’s warm, sunny, and a welcome change from the last two weeks of cold rain.  That kind of weather makes me want really fresh-tasting food, like pineapple.  Truthfully, I love pineapple all times of the year, but it just doesn’t speak to me on a freezing rain kind of day.  These tacos will definitely brighten up your weekend.  There are basically 3 components: the fish, the sour cream sauce, and the pineapple salsa.  I had planned to serve it with some chips and guacamole, but of the three avocados I purchases this week, two of them were absolutely hard as rocks.  Robin and I ended up sharing the good one and we skipped the sides.

As a side note, avocados are one of my absolute favorite foods of all time, but they are perpetually disappointing to me.  They are so expensive and so often they are terrible inside (and I am a fairly good judge of their ripeness).  A quality avocado is such a gift – so sharing it with my avocado-loving toddler is a true treat.

Mahi Fish Tacos

for the fish:

1 lb mahimahi fillets

1/2 T cumin

1/2 T chili powder

1 tsp salt

1/2 tsp pepper

Swig of olive oil

For the sauce:

1 cup sour cream or Greek yogurt

1 lime

For the salsa:

1/4 of a fresh pineapple or 1 can of pineapple chunks

1 mango

1 jalepeno pepper

1/2 small red onion

2T red wine vinegar

Flour tortillas

1. Stir the cumin, chili powder, salt, and pepper in a small bowl.  Rub the spices onto the fish fillets, coating each side.  Heat the olive oil over medium-high heat and pan fry the fish for a few minutes on each side.  Transfer to a paper-towel on a plate and flake.

2. Zest and juice the lime and add the zest and the juice to the sour cream to make a sauce.  It’s the easiest sauce ever.

3. Dice the mango and pineapple, mince the jalepeno pepper and finely dice the red onion.  Put the mango, pineapple, and onion in a small bowl, and stir in half of the jalepeno.  Sprinkle the vinegar on top and taste – of it needs more heat, add the rest of the jalepeno.

4. Warm the tortillas and top with the flaked fish, the salsa, and drizzle with sour cream sauce.

Source: adapted from Keepers by Kathy Brennan and Caroline Campion