Today I made something special. It was magical and delicious and I need to share it with you!
I found this recipe on Bon Appetit while searching for uses for daikon. I've been getting these Japanese radishes in my CSA share for the last couple weeks and haven't really cooked with them. Miso salmon is not a new concept but I've had plenty of miso salmon that was not very flavorful. This recipe is full of flavor, fresh, and quick to put together.
There are tons of health benefits to the ingredients in this recipe. Salmon, miso and seaweed are all great foods to incorporate in your diet. Miso is what you would call a secondary food. Fermented foods are a great foods for healing the gut. They help populate the intestines with good bacteria. To check out more information on the health benefits of miso check out this website.
We use chickpea miso since Aidric is soy free. I found it very similar to the soy based miso I've used in the past. Miso is delicious and versatile. You can use it to flavor almost any food- meat, veggies, rice, soup, and even salad dressing. A little goes a long way so use sparingly. The other great thing about miso is that it will keep practically forever in your fridge.
I've made some changes to the original recipe from bon Appetit- I like to think of them as improvements. I tried to simplify the recipe so it wasn't so time consuming (I dislike hand cramps from chopping). I also like to set some of the marinade aside and drizzle or dip the cooked fish to utilize all of the nutritional benefits of the miso.
This dish is pretty quick to pull together, especially with the changes I've made. This left us with plenty of time for some art projects and crafts.
Aidric explored his inner artist.
Dakota got crafty with her make-your-own-card set from her Easter basket.
This one is headed for Daddy.
3-4 wild salmon filets, skin removed
1/4 cup miso paste
1/4 cup mirin
2 tbsp rice vinegar
1 1/2 tbsp raw sesame oil
1 1/2 tbsp ginger, grated
2 green onions, minced
Combine all ingredients except for salmon.
Wisk together until smooth.
Set aside 1/4 cup of marinate for dipping if desired.
Pour a small amount of marinade in a glass baking dish big enough for your salmon.
Cover salmon with remaining marinade.
Marinate for at least 30 minutes in the refrigerator.
Grill on medium high for 3-4 minutes on each side.
Cucumber Daikon Salad
3 medium daikon radishes (about 3 cups)
1 large cucumber, cored
1/3 cup rice vinegar
2 tbsp raw apple cider vinegar
1/3 cup water
1 tbsp ginger, grated
1 clove garlic, minced
1/2 tsp honey (optional)
Shred the daikon and cucumber. You can do this by hand or in a food processor.
I've got a nifty attachment for my kitchenaid mixer that took care of business.
Combine all ingredients in a medium bowl and mix.
Allow to sit for at least 30 minutes.
Nori sheet, cut into matchsticks
Plate salmon, serve on a bed of greens.
Top with cucumber daikon salad.
Spoon additional juice on top if desired.
Add sprouts and nori strips.
I like to serve this on a big bed of spinach. The enzymes help digest the salmon and make for a happy stomach. Any greens you prefer will do. I also reserve some of the marinade (prior to adding it to the fish) for dipping. The liquid from the cucumber daikon salad makes a great "dressing" for your greens so don’t be shy with it. I cooked up some brown rice for the kids but most of that went untouched- everyone loved the salmon.
Aidric is an especially huge fan of salmon. He ate more than his fair share tonight.
Kota ate plenty of salmon but she preferred this stack of cucumbers.
This recipe is a crowd pleaser!!