Tonight I made a rosted miso crusted salmon with a side of veggies, I know I see it too, SMILE!!!! I have a hard time plating, something I want to learn. For now, I can live with making yummy food. The recipe for the salmon :
1 tbsp yellow miso paste
1 tbsp fresh ginger
1 tbsp soy sauce (low sodium)
1 tsp lemon juice
pepper to taste
mix it up and cover the top of the salmon and bake as normal
For the veggies I just cut up yellow potatoes, tomato and asparagus. I baked them at 400 for about 20 mins and I seasoned them with some infused oil I made.
This is a garlic, rosemary and truffle oil. I love having it around, so easy to just pour on something and enjoy the flavor it brings. This container normally lasts a month or so and when I run out I make more. Doesn't take very long. Chop and cook the garlic (most important to cook the garlic, it'll go rancide in the oil if you don't) put it in the jar with chopped rosemary and 6 drops of truffle oil, with a dash of salt and pepper. I let it sit for about two to three weeks and there you have it. Goes great on salads, cooking stuff in or just as a season. I change the recipe every time I make more, very convenient.
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