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the goods 1 fillet / portion salmon per person olive oil 2 tblspns miso paste 2 tblspns pesto white wine vinegar
3-4 good handfuls of spinach or rocket / arugula,
washed and dried
1 cup cherry tomatoes about 1 cup of at least three of the following: peas (shelled, snow peas or sugar snap peas), trimmed broccoli florets, asparagus spears, french beans or zucchini 1 handful of fresh basil leaves, torn or chopped
active time: 10 minutes total time: 10 minutes you will need:
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seared salmon salad with miso-pesto dressing Miso paste is like Cher.
They say that Cher and cockroaches will be the only two
things surviving a nuclear holocaust. I believe that tub of miso in the back of my fridge will outlast both of them. A teaspoon here, a tablespoon there...it just never goes bad and it always comes in handy. This meal came to me one rainy Monday night when someone called out, 'What's for dinner?' I truly didn't feel like cooking, so I scrambled around in the fridge, pulled out some veggies, the miso, some pesto and a couple of salmon fillets that I had bought that day. If your veggies are trimmed and there's a microwave at your disposal, then this meal comes together in the few minutes it takes to cook the salmon. A 10 minute meal; beat that RR! Sprinkle a few grains of salt over the salmon fillets. I prefer skin-on fillets as they hold together better (and I love the taste of seared skin), place the fillets skin side down on a plate and sprinkle lightly, this isn't to season them it is to wick any excess moisture to the surface. Heat about 1 tablespoon of olive oil in a skillet, let it get hot enough to shimmer. Add the salmon, skin side down and cover the skillet with a lid. Cook about 3 minutes per side. The actual cooking time will depend upon the thickness of your fillets and your how well cooked you like your fish. 2 minutes might be ideal. Whilst the salmon is cooking, give each of the veggies a couple of minutes in the microwave and cook until just tender. For total convenience, buy the bags of pre-trimmed veggies that you just snip the corner on and cook in the bag (I know I'll get shot for saying that, but we all have those rainy-Monday-night-moments). I use any three of the suggested vegetables, but you can use whatever you have on hand. And you can certainly steam them if microwaves aren't your thing. Shock (or blanch) the vegetables with cold water to stop them from overcooking. Mix the miso, pesto, 4 tablespoons of olive oil and about 1 tablespoon of vinegar. Taste. You might need more vinegar or oil to balance the flavours; pesto can vary in intensity.
Toss the
spinach or rocket / arugula, basil leaves and
vegetables and place them in a salad bowl or on
individual plates. Arrange the salmon fillets on top
and pour the dressing over everything!
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