On Sunday evening, Johannes cooked Miso Salmon, where he marinated the salmon with Japanese miso paste and among other ingredients like garlic and sake or mirin. The fish was left to soak in the marinated paste for 20 min (which we both find 20 min is too short, it should be longer like 2 hours to get the best of it). Miso brings out the freshness of the salmon, again because we want it half done, so it was just briefly in the frying pan and ready to serve.
I made a Japanese salad with the left over lotus root that I bought on Friday. To maintain the crunchiness of the lotus root, once peel and slice, soak them in vinegary cold water immediately. This time I just boiled the lotus root for a few minutes before the water becomes starchy. Set a side to cool and add sliced cucumber and a bit of ham to the cooled lotus root and pour in sensible amount of mayonnaise (I used reduced fat version). The recipe actually says to use serrano ham, but we didn't have any at home and I substitute it with normal ham. I am sure with Serrano ham the different types of taste will come out even more distinctly. It complements the miso salmon quite well.
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