Miso Wild Salmon with Lime-Ginger Glaze


Miso Wild Salmon with Lime-Ginger Glaze

Miso Wild Salmon with Lime-Ginger Glaze

Yield 4 Servings

Ingredients

Instructions

  1. Whisk together the miso,  lime juice, mirin, ginger, and sesame oil in a mixing bowl. Pour half this marinade mixture over the salmon, turn to coat well, and reserve the remaining marinade.
  2. Marinate the salmon in the refrigerator for 30 minutes. Preheat the oven at 400 degrees F.
  3. Place the salmon in a baking dish with its marinade and 1/4 cup of water. Bake for 8 - 9 minutes, or a few minutes longer if the fillets are thick. DO NOT OVER COOK.
  4. Remove salmon from oven. In a saucepan, warm the reserved marinade and pour over salmon fillets, sprinkle with cilantro and serve immediately.

Notes

*Created by Rebecca Katz, www.rebeccakatz.com, author of "The Longevity Kitchen"

Courses Dinner


 

Miso Master Organic Mellow White Miso

Miso Master Organic
Mellow White Miso

Miso Master Organic Mellow White Miso is one of our tasty short term “sweet” miso varieties.  Lighter color, sweeter flavor and lower salt content makes this the perfect miso for dips, marinades, sauces and even desserts. Made in the USA.

Purchase Miso Master Organic Mellow White Miso at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 

 

Emperor's Kitchen Organic Toasted Sesame Oil 10 ozEmperor’s Kitchen
Organic Toasted Sesame Oil

Emperor’s Kitchen Organic Toasted Sesame Oil adds a new dimension to stir fries, salad dressings, marinades, sauces, and baked dishes. The labor-intensive traditional process of making our sesame oil results in a fresh toasted flavor and silky texture, with none of the harsh overtones of the chemical processing often used by commercial

Purchase Emperor’s Kitchen Organic Toasted Sesame Oil at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 


 

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Nobu’s Miso Marinated Cod

 

Chef Nobu's Miso Marinated Black Cod with Miso Master Organic Mellow White Miso

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nobu’s Miso Marinated Cod

This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and altered only to avoid boiling the miso. It's a popular recipe for a reason: marinated for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned and completely irresistible.

Ingredients

Instructions

  1. Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from the heat, add the miso paste and whisk. Cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days.
  3. To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily. Top with any remaining miso marinade if desired, garnish, and serve.

*from www.thekitchen.com

Courses Dinner

 

 

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso

Miso Master Organic Mellow White Miso is one of our tasty short term “sweet” miso varieties.  Lighter color, sweeter flavor and lower salt content makes this the perfect miso for dips, marinades, sauces and even desserts. Made in the USA.

Purchase Miso Master Organic Mellow White Miso at your favorite organic market or direct to your door from Great Eastern Sun’s Online Market HERE > 


Back to Great Eastern Sun’s Healthy Recipes >

Mashed Potatoes with Miso Gravy

 

Mashed Potatoes with Miso Master Miso Gravy

Mashed Potatoes with Miso Gravy

Yield 4 servings

Mashed Potatoes with Miso Gravy made with Miso Master Organic Brown Rice Miso

Now here's a twist on a a classic comfort dish that adds that special umami flavor thanks to our Miso Master Organic Brown Rice Miso that we think you and your family will just love!

 

Ingredients

Instructions

  1. Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Set aside.
  2. Dissolve kuzu in water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
  3. Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
  4. Pour over mashed potatoes and serve immediately.


 


Miso Master Brown Rice Miso 16oz from Great Eastern Sun SKU:104071

Miso Master Organic Brown Rice Miso

Miso Master Organic Brown Rice Miso is one of our   Long-Term miso. We don’t use the word “Traditional” with this
variety because Japanese miso makers never made miso using brown rice, but our methods here are the same as
with our other two Long-Term Miso. This is our longest aged, darkest, strongest, and richest miso. Made in USA.

 

Purchase Miso Master Organic Brown Rice Miso at your favorite organic market or direct from our
Great Eastern Sun’s Online Market here > 


 

How to Make Gravy with Quick Ways You'll Love by Oliva Rose

RECIPE TIPS:
Learn to Make Quick & Tasty Gravy 

Check out this awesome gravy making guide with 6 tasty ways
to make gravy and bonus gravy preparation tips by pro-bloggers!

Learn How to Make Gravy in Quick Ways You’ll Love
by Olivia Rose over at her MyKingCook blog.

 

 


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Miso Pecan Sauce

Yield: About 1 1/2 cups

Walnut sauce has long been one that our family enjoys with noodles as well as vegetables. One day, we used pecans instead of walnuts and found they made an even better sauce. Since pecans lack the slight bitterness of walnuts, this sauce needs no sweetener. If, however, you use walnuts, be sure to add 1 or 2 teaspoons of mirin or rice syrup. This recipe makes enough sauce for about a pound of noodles.

Ingredients:

2 teaspoons extra-virgin olive oil
1 small onion, diced
1–2 cloves garlic, minced
1 cup pecans
1 cup water or mild-flavored vegetable stock (carrot stock is a good choice)
3 tablespoons Miso Master Organic Mellow White Miso or Sweet White Miso
1 teaspoon lemon juice (optional)

Directions

  1. In a small skillet, heat the oil over medium-low heat. Add the onion and garlic, and stir to coat with the oil. Reduce the heat to low and cover. Stirring occasionally, sauté for 15 to 20 minutes, or until the onions have caramelized to a golden brown color. If necessary, add 1 or 2 teaspoons of water to prevent burning. 
  2. While the onions cook, roast the pecans in an unoiled skillet over medium heat, stirring constantly for 5 to 10 minutes, or until crisp and fragrant. 
  3. Place all of the ingredients in a blender, and blend until smooth. Use immediately.
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