COCO's Oriental Kitchen Rich, but Very Healthy, Salmon with Miso Cream

Welcome to COCO's Kitchen!

Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.

And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.

What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.

Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...

Rich, but Very Healthy, Salmon with Miso Cream
2010.11.18

Salmon Saute must be a regular dish for seafood lover. Then why not add some oriental flavor to it for a change?

Before you try any of the recipes posted in this blog site, please click here and read the introduction.

< Ingredients > Serves two
250 g Salmon
Salt and pepper to season
Flour
1＋1/2 tbs White Wine
2 tsp Miso, Awase or regular
100 cc Soy Milk

< Directions >
1. Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso and blend well.

2. Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.

3. Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.

4. In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.

5. Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.

If your local stores don't carry Miso paste, click the links bellow check it out at Amazon Store!