Monthly Archives: July 2013

Salmon Cakes with Miso Sauce

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Salmon Cakes with Miso Sauce

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.

Ingredients

Salmon Cakes

  • 1 1/2 cups salmon diced*
  • 3 scallions green parts only finely sliced
  • 1/2 inch piece of ginger grated
  • 3 TBSP garlic aioli or mayonaisse
  • 1 TBSP rice wine vinegar
  • 3/4 cups panko plus more for breading
  • 1 egg beaten
  • 2 TBSP sesame seeds
  • 1-2 TBSP canola oil
  • *Salmon can be raw or cooked if you are using cooked salmon, reduce the cooking time a little.

Miso Sauce

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

Salmon Cakes

  • Preheat oven to 400 degrees
  • Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
  • Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
  • Dredge patties in egg and coat with panko and sesame seed mixture.
  • Heat canola oil in nonstick pan to medium high.
  • Place patties in pan and fry until lightly brown on both sides.
  • Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
  • Serve with Miso Sauce.

Miso Sauce

  • Combine all ingredients in a blender or food processer and puree.
  • Serve as a condiment for salmon cakes.

Green Salad with Miso Dressing

Low Calorie, Main Courses, Salads, Vegan, , , ,

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Green Salad With Miso Dressing

This tangy dressing can also be used as a dip for raw vegetables or pita.

Ingredients

Salad

  • 4 cups mixed greens mizuna, spinach, or other greens or lettuces
  • 1 grated carrot
  • 1 radish thinly sliced
  • 2 scallions thinly sliced on the diagonal
  • 2 clementine oranges segmented
  • 2 TBSP dry roated shelled sunflower seeds almonds or pistachios
  • 3 TBS onion sprouts or pea shoots for garnish optional

Dressing

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Combine all dressing ingredients in bender or food processor.
  • Toss a few tablespoons of dressing with salad ingredients and serve.

Notes

* I like Westbrae Natrurals Mellow White Miso

Herb Crusted Halibut with Summer Vegetable “Cheaters” Risotto

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Herb Crusted Halibut on Summer Vegetable Risotto
Herb Crusted Halibut on Summer Vegetable Risotto
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Halibut With Summer Vegetable Risotto

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.
Servings: 4

Ingredients

For the Risotto

  • 2 ears of sweet corn white, yellow or marbled removed from the cob
  • 2 TBSP earth balance*
  • 1 TBSP olive oil
  • 1/2 medium sweet onion finley diced
  • 1 large clove garlic minced
  • salt and pepper to taste
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 2-3 cups vegetable broth**
  • 4 TBSP torn fresh basil plus extra for garnish 2 TBSP for risotto and 2 TBSP for halibut
  • 4 TBSP finely sliced scallions green parts only (2 TBSP for risotto and 2 TBSP for halibut)
  • 2 TBSP minced fresh parsley 1 TBSP for risotto and 1 TBSP for halibut
  • 1 1/2 cups cherry tomatos halved
  • 1/2 small zuchinni diced (optional)
  • juice of 1/4 lemon

Instructions

  • Preheat oven to 425 degrees.
  • 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.
  • Heat butter and olive oil over medium heat; add onion and garlic and sautee for 2-3 minutes or until onions are translucent.
  • Add rice and cook for 1-2 minutes to lightly toast
  • Add white wine, salt and pepper and cook for 2-3 more minutes.
  • Add pureed corn and 2 1/2 cups of broth; cover pan, and put in preheated oven for 15 minutes.
  • 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.
  • Remove pan from oven, stir to remove rice from the bottom and sides of pan and add half of the basil, scallions, and parsley.
  • Add tomatos, re-cover and set aside.

For the Halibut

  • 4 portions of halibut, skin removed (4-6 oz per serving)
  • 1 cup panko breadcrumbs
  • 3 TBSP Wildwood garlic aioli***

Instructions

  • Reduce oven temperature to 400 degrees.
  • In a small bowl, mix together panko, remaining half of herbs and aioli.
  • Place halibut filets on a parchment-lined baking sheet and top with breadcrumb mixture.
  • Bake for 10-12 minutes until halibut is opaque and firm to the touch.
  • Serve halibut on risotto garnished with basil.

Notes

* margarine or butter can be substituted
**if you would like a richer risotto, substitute 1/2 cup of the broth with cashew cream, cream, or milk
***you can substitute vegan or regular mayonnaise just add 1 clove of minced garlic for flavor