Monthly Archives: July 2013

Salmon Cakes with Miso Sauce

Salmon Cakes with Miso Sauce
Yields 3
This is a great way to use the end pieces and leftovers from salmon fillets. When I buy a piece of salmon I usually end up cutting off the non-uniform end piece and throwing it in the freezer. When I have about a cup and a half of salmon, I make salmon cakes.
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Salmon Cakes
  1. 1 1/2 cups salmon, diced*
  2. 3 scallions (green parts only) finely sliced
  3. 1/2 inch piece of ginger, grated
  4. 3 TBSP garlic aioli or mayonaisse
  5. 1 TBSP rice wine vinegar
  6. 3/4 cups panko plus more for breading
  7. 1 egg, beaten
  8. 2 TBSP sesame seeds
  9. 1-2 TBSP canola oil
  10. *Salmon can be raw or cooked, if you are using cooked salmon, reduce the cooking time a little.
Miso Sauce
  1. 1/3 cup light miso paste*
  2. 1 TBSP tahini
  3. 1 TSP tamari
  4. 3 TBSP rice wine vinegar
  5. 2 cloves of garlic
  6. juice of 1 lemon
  7. salt and pepper to taste
Salmon Cakes
  1. Preheat oven to 400 degrees
  2. Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
  3. Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
  4. Dredge patties in egg and coat with panko and sesame seed mixture.
  5. Heat canola oil in nonstick pan to medium high.
  6. Place patties in pan and fry until lightly brown on both sides.
  7. Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
  8. Serve with Miso Sauce.
Miso Sauce
  1. Combine all ingredients in a blender or food processer and puree.
  2. Serve as a condiment for salmon cakes.
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Green Salad with Miso Dressing

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Green Salad With Miso Dressing
This tangy dressing can also be used as a dip for raw vegetables or pita.
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Salad
  1. 4 cups mixed greens, mizuna, spinach, or other greens or lettuces
  2. 1 grated carrot
  3. 1 radish, thinly sliced
  4. 2 scallions, thinly sliced on the diagonal
  5. 2 clementine oranges, segmented
  6. 2 TBSP dry roated shelled sunflower seeds, almonds or pistachios
  7. 3 TBS onion sprouts or pea shoots for garnish (optional)
Dressing
  1. 1/3 cup light miso paste*
  2. 1 TBSP tahini
  3. 1 TSP tamari
  4. 3 TBSP rice wine vinegar
  5. 2 cloves of garlic
  6. juice of 1 lemon
  7. salt and pepper to taste
Instructions
  1. Combine all dressing ingredients in bender or food processor.
  2. Toss a few tablespoons of dressing with salad ingredients and serve.
Notes
  1. * I like Westbrae Natrurals Mellow White Miso
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Herb Crusted Halibut with Summer Vegetable “Cheaters” Risotto

Herb Crusted Halibut on Summer Vegetable Risotto
Herb Crusted Halibut on Summer Vegetable Risotto
Halibut With Summer Vegetable Risotto
Serves 4
Light fish, summer herbs and vegetables, and what I consider a "cheaters" risotto because you don't have to stand over the stove stirring it. Perfect for summer produce and temperatures. A salad with stone fruit(s) and basil with a light vinaigrette is a great seasonal compliment.
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For the Risotto
  1. 2 ears of sweet corn (white, yellow or marbled) removed from the cob
  2. 2 TBSP earth balance*
  3. 1 TBSP olive oil
  4. 1/2 medium sweet onion, finley diced
  5. 1 large clove garlic, minced
  6. salt and pepper to taste
  7. 1/2 cup dry white wine
  8. 1 cup arborio rice
  9. 2-3 cups vegetable broth**
  10. 4 TBSP torn fresh basil plus extra for garnish (2 TBSP for risotto and 2 TBSP for halibut)
  11. 4 TBSP finely sliced scallions (green parts only) (2 TBSP for risotto and 2 TBSP for halibut)
  12. 2 TBSP minced fresh parsley (1 TBSP for risotto and 1 TBSP for halibut)
  13. 1 1/2 cups cherry tomatos, halved
  14. 1/2 small zuchinni, diced (optional)
  15. juice of 1/4 lemon
Instructions
  1. Preheat oven to 425 degrees.
  2. Divide corn kernels in half and place one half in blender or food processor with a little water to make a creamy corn mixture; reserve remaining corn kernels.
  3. Heat butter and olive oil over medium heat; add onion and garlic and sautee for 2-3 minutes or until onions are translucent.
  4. Add rice and cook for 1-2 minutes to lightly toast
  5. Add white wine, salt and pepper and cook for 2-3 more minutes.
  6. Add pureed corn and 2 1/2 cups of broth; cover pan, and put in preheated oven for 15 minutes.
  7. After 15 minutes have passed, check pan and stir in remaining corn. If most of the broth has been absorbed, add more. Cover, and return to oven for 15 more minutes.
  8. Remove pan from oven, stir to remove rice from the bottom and sides of pan and add half of the basil, scallions, and parsley.
  9. Add tomatos, re-cover and set aside.
For the Halibut
  1. 4 portions of halibut, skin removed (4-6 oz per serving)
  2. 1 cup panko breadcrumbs
  3. 3 TBSP Wildwood garlic aioli***
Instructions
  1. Reduce oven temperature to 400 degrees.
  2. In a small bowl, mix together panko, remaining half of herbs and aioli.
  3. Place halibut filets on a parchment-lined baking sheet and top with breadcrumb mixture.
  4. Bake for 10-12 minutes until halibut is opaque and firm to the touch.
  5. Serve halibut on risotto garnished with basil.
Notes
  1. * margarine or butter can be substituted
  2. **if you would like a richer risotto, substitute 1/2 cup of the broth with cashew cream, cream, or milk
  3. ***you can substitute vegan or regular mayonnaise just add 1 clove of minced garlic for flavor
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