Thursday, September 04, 2008

Ginger Miso Salmon with Roasted Kale and Mushrooms

This is a light, delicious meal that uses only one baking dish and is ready in about 15 minutes. You can skip the cilantro mint topping and drizzle soy sauce instead, but I like the freshness of the herbs and the heat of the chilies.

You'll need (serves 1):

1 filet salmon, pinbones removed with tweezer
1T white miso paste
4 leaves kale, stems removed
a handful of shiitake mushrooms
1 inch ginger, chopped
2T chopped mint
2T chopped cilantro
1 thai chili, minced

Preheat oven to 450 degrees.

Tear the kale into bite-sized pieces and place in baking dish. Top with mushrooms, quartered if large. Drizzle with some chicken stock or water and a bit of olive oil. Sprinkle generously with salt and pepper.

Roast about 5 minutes, until kale is crispy on top and mushrooms are soft.

In the meantime, combine cilantro, mint, and chili and set aside.

Stir ginger into kale and make a well in the middle; place salmon, skin side down, into well. Turn oven down to 275 degrees and return dish to oven. Cook until salmon is opaque on the outside, about 7 minutes.

Serve topped with herb-chili mixture.


Katie said...

Looks delish. Too bad I don't have a baking dish...or a pepper grinder, or a good knife, or even a wooden spoon for stirring. Tell me again why I didn't pack my kitchen and ship it with me? :)

purplecook said...

Oh no! But believe me-- shipping it all wouldn't have been worth it. Can you pick up a knife or two and some basics (wooden spoon! pepper grinder! god I might die...) at a nearby Ikea? Scotland has those, right?

Anonymous said...

they do not eat in scotland. they drink.

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