Miso Steelhead

Pan Fried Miso Salmon

Hi Ya’ll! I’m baaaaack and better than ever!  Turns out my ambitious plan to keep the blog up and running while going to school to get my MBA and working full time just wasn’t realistic.  However, just shy of 2 years since my last post, I am done with school and so excited to be posting recipes again!

miso steelhead

In my head, this recipe is Miso-Soy Marinated Salmon.   However, I actually use liquid aminos instead of soy sauce, and in these pictures I cooked steelhead instead of salmon.  I guess that goes to show you that this recipe is super versatile and flexible! 🙂 .  I swapped out soy sauce for liquid aminos because I think it upsets my stomach, and liquid aminos don’t.

miso steelhead

miso steelhead

I’m going to keep this one short and sweet, and get right to the recipe.  All I’ll say is that this recipe is packed with flavor and fantastic textures, and it is very diet friendly (it’s low carb + healthy fats and proteins from the fish).  I figured it can help us all keep our new year’s resolutions!

 

Miso Steelhead
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Miso Soy Steelhead or Salmon

This recipe comes together in a flash and is full of flavor.  The crispy fish skin adds texture while the miso marinade keeps the fish moist and flavorful.  By pan frying instead of baking, the entire recipe can be ready to eat in 20 minutes

Course Main Course
Cuisine Japanese
Author Kara Cox

Ingredients

  • 1 lb "red" fish such as salmon or steelhead, skin on amount is flexible; marinade will cover about this much without having to double the recipe
  • 2 tbsp Miso Paste
  • 2 tbsp Liquid Aminos or Low Sodium Soy Sauce
  • 2 tbsp Water
  • 1 tsp Rice Vinegar (optional) Add a few dashes of lime or lemon juice as a substitute if you don't add the vinegar
  • 2 tsp sesame oil any oil works, sesame oil just adds flavor!

Instructions

  1. If fish is frozen, thaw fish.

  2. Make Marinade: Mix together miso, liquid aminos, water, vinegar, and 1 tsp of sesame oil. 

  3. Rinse off fish and if necessary, cut into serving-size fillets

  4. Pour marinade over fish fillets, coating each fillet thoroughly.  Let fish marinade for at least 5-10 minutes (up to 24 hours) 

  5. Cooking the fish:  when you are ready to cook your fish, add approximately 1 tsp of sesame oil to your saucepan.  Add additional oil (any kind) if this isn't enough to cover the bottom of the pan.  Heat up oil on medium high.

  6. Once the oil is hot (close to smoking point, salmon sizzles when it touches the pan).  Add fish fillets, skin down.   Turn heat down slightly if your pan is smoking.  While fish is cooking, carefully drizzle on a little marinade to the fillet.  Cook for approximately 4 minutes with skin down, then flip the fillets.  Cook for an additional 2-4 minutes, depending on thickness of fillets.  

  7. Plate and enjoy! Sometimes while the pan is still hot, I'll fry up my favorite veggies in the drippings to complete the meal. 

 

miso steelhead

I love this recipe so much, I basically don’t want to have fish at home any other way. We ran out of miso past a few weeks ago and I legitimately disappointed to have to go back to a traditional baked salmon with lemon. That being said, I’ve always ordered my miso past online, but I’m guessing most grocery stores have it.

Here is a link to a white miso paste similar to the one that I use that’s available on Amazon Prime. It’s a little pricy, but one container lasts me over 6 months!

Also, if you are interested in trying liquid aminos instead of soy sauce, it’s normally available in stores, but also available on Amazon.

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Thai Red Curry

This Thai red curry recipe is perfect for busy winter days.  It is super quick to make, healthy, and it will warm you right up!

Thai Red Curry

Hello Party People! It’s good to be back on the blog. The first few weeks of 2017 were absolutely chaotic.  I ended up traveling to Boston for work (during a snow storm), starting graduate school, and jetting off to Whistler for a ski trip – all in the SAME week!!  It’s probably not surprising that the following week I came down with a nasty cold that promptly knocked me on my ass.   Life hasn’t slowed down much since then, and I don’t really expect it to until I get that diploma (two years from now) 🙂

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Tea Ring

Swedish Tea Ring – A Rucker Family Tradition

I’m spotlighting a not-so-healthy-but-well-loved recipe today because I am featuring my first-ever guest blogger!  My mom generously volunteered to create our family’s favorite holiday breakfast food, a Swedish Tea Ring,  for you below.  I am SO incredibly grateful for her support, and I love this recipe.  Enjoy the recipe, and show my mom some love in the comments below!

A Swedish Tea Ring for Christmas Breakfast
by Robin Rucker

Can you imagine a holiday without your family’s traditional delicacy? Breaking bread together has special significance when it comes to our family’s Swedish Tea Ring. My daughter Kara, the creator of this blog, invited me to share the recipe with you as she photographed its path from the rising of the bread to its final presentation for our Christmas breakfast.

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