Tuesday, February 26, 2013

Ginger Miso Glazed Salmon over Enoki Miso Soba Soup for the Working Parent

I know I know.  Where have I been.  Funny how life gets in the way and the desire to sleep prevails when you're playing single mom.  D was travelling 100% of the time for most of last year so I was like an organisation machine around the house.  Basically, you'd really have to be a forensic genius to find evidence of my backside on our couch during the week.  Can I just say that single mom's are truly goddesses!

Anyhoo, I finally got around to cooking a Soba dish last night.  Something D has been whinging for me to do for months, literally.  I put it off for a few months claiming I didn't have the Miso I wanted.  When I found the Organic, non GMO stuff I wanted a couple of weeks ago, I ran that excuse out.  So after we bought this lovely slab of Atlantic Salmon this past weekend, I finally decided I make Soba for D.   I was working yesterday so I do what I always do when I know it's my turn to cook after work.  I mentally lay out a plan of action during the day.  On top of my episode of single-momhood, I'm also a type A planner.  That means, I hate wasted action and energy.  I made this dish from start to finish in 45 minutes and that is mainly because I marinated the Salmon for 25 minutes.

I hadn't planned on this dish being my post to reinvigorate my blog but D insisted I document and I was darned if I was going to document it anywhere else but here.  I unfortunately do not have a photo.

I will write this up the way I made the dish so you know how it can be done in a tight timeline, like coming home at 6, feeding the kid until 6h30 and then starting dinner to sit down by 7h15 so kiddo can play before his bath.

Ginger Miso Glazed Salmon over Enoki Miso Soba Soup

Serves 4

400 g of Salmon cut into 4 portions
1 inch Ginger, grated or finely minced
1 1/2 T White Miso paste
1 T Low Sodium Soy Sauce
2 T Rice Wine Vinegar
1/2 T Mirin or Agave Syrup (I usesd Agave because I could not find the Mirin fast enough)
1 t Sesame Oil
2 small or 1 large Clove Garlic, minced or pressed
1 t Chili, minced


8 c Water
3-4 T White Miso Paste (I'm Korean so I like it stronger, add more to taste)  
2 Cloves Garlic
1/2 inch Giner, minced (optional)
1/2 T Green Chili minced (optional)
3 bundles Soba Noodles (Soba typically come in portioned bundles in the packet.  The diameter is about the size of an average women making a circle with her pointer finger to her knuckle on her thumb)
1 packet Enoki Mushrooms
4 Baby Bok Choy, washed and root chopped off (I find it bitter)
4 Green Onions, chopped

Here we go!

Cut the Salmon.  Now I knew everything else I was chopping on the cutting board was going in the boiling cauldron of Miso Soup so I did not wash it after.  If you are worried, wash before chopping anything else on it.  I would not apply the same caution to the wind with Poultry.  If it were me, I'd wear hazmat suit dealing with Poultry, hence I don't cook Poultry.  

Rinse the Bok Choy, trim and set aside in a colander.

Fill a large Pot with the 8 c Water and place on the stove.  If your stove is slow, put on medium heat now.

Chop all the Garlic, Ginger, and Chili for both Marinade and Soup.

In a non reactive baking dish, ceramic or glass, place the 4 portions of Salmon.

Whisk all the Marinade in a small prep bowl.  Test to see if it is as Salty, Sweet or Tangy as you like.  It's about the consistence of loose pudding.  If too thick, loosen with Vinegar or water. Pour over, making sure it gets all over including underneath.  You can flip it over once.  Set aside a room temp. Yes this is fine so long as you are cooking right away.

You have some time here.  I went to check on kiddo who was playing with his trains.  Or you can chop the stuff for the Soup during this segment of time. 

Preheat the oven 400F.  Line a baking sheet with Parchment Paper (NOT WAX!)  I like using Parchment even on my nonstick pans when dealing with gooey marinades that tend to burn and char.

Turn the Water up to a boil.

Place the Salmon on the sheet and back for 14-15 minutes.  D would say 12 because he likes it a bit ruby in the middle.   You can spoon some of the marinade over.  Do not use the Marinade after.  It is done unless you cook it because you had raw fish in it.

Add the 3-4 T of Miso into the boiling Water with the Garlic, Chili and Ginger.  Whisk to dissolve the Miso.  I also throw in the whites of the Green Onions in now too.  Reduce to simmer.

When your fish has 7 minutes left, turn up the heat to rapid simmer/low boil.  Add the Soba Noodles and stir until they are softened up and separated, 1-2 min.

For the Enoki Mushrooms, simply open the packet,  Cut the root end off and place directly into the water on top of the Soba.  Spread around a bit.  Then right on top of that, place the Bok Choy.  Cover and let cook on Medium High until Fish is done.  Turn off the heat.

In two large, noodle bowls.  Yes, you should have noodle bowls for occasions like this.  Soup or Cereal bowls will not suffice.  Have you been to a ramen place? If you don't have, Try using a smaller mixing bowl for now and go out tomorrow and buy Asian Noodle Bowls.  Using tongs or pasta fork, dish out one Bok Choy per bowl and equally portion out the Noodles and Mushrooms.  Ladel the Soup over the Noodles.

Place the Salmon On top.  Serve garnished with the Greens of the Green Onion.  As far as Koreans are concerned, no, Green Onion is not an optional garnish on the Miso.  ;D


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