Recipe-Miso Glalzed Salmon, Miso peanut butter eggplant, mint green tea rice

I don't write recipe in my blog, because it's difficult to say, each time before I try some new stuffs, I will have to look up several similar recipes to get the inspiration and figure out how I am going to cook it, and for the measurements, I usually just remember the proportion,   so it will be more flexible for me to cook it in the future  with different sizes, and and taste the sauce as I prepare it and adjust the proportion accordingly and gradually.

But today, I am going to write a recipe  a very thorough recipe and method for this dish, because it is a requirement.

Miso Glalzed Salmon, Miso peanut butter eggplant, mint green tea rice

Miso Glalzed Salmon*:

(sweet part:)

1TBS Brown sugar

1TBS Mirin**

(salty part:)

1TBS Miso

1TBS Ponzu( =1TBS low salt soysauce +1 TBS orange juice)***

1/2" fresh ginger granted**** including all the ginger juice

1TBS sesame oil

*basically, start from sweet part and salty part as 1:1, adjust it accordingly 

**Mirin is sweet, most of the ingredient is corn syrup, but it rends the glaze and special flavor

***Ponzu is a Japanese soysauce with some orange flavor,  the substitution should work, but I add orange juice concentration anyway even with Ponzu, if you don't buy orange juice regularly, just squeeze the fresh orange

**** this is very important , can't be substituted with ginger powder 

Method

1.Take the salmon out of refrige and let it warm up to room temperature 

2. make the marinade sauce

3. Marinade the salmon, I did it in this way, put the salmon into marinade sauce and skin side up, let the weight of itself to absorb the sauce, and for the skin side, seasoning with a little bit salt ans pepper

4. for all seafood, the marinade time can't be longer than 30mins

5.usually you can just go to step 6 to broil it, but I prefer to pan sear it to create a crispy skin

when pan is very hot, add oil( hot pot, cold oil), put salmon in the pan, skin side down, sear it, don't move it, see when 1/3-1/2 meat is cooked, use a big flat spatula to move it on to a rack( use the toast oven rack if you  don't have a big one)

6. set oven on broil( this should be done before step 5), put the rack with salmon in to the oven  4-6inched from the top of the oven ( in my oven it is the second level from the top), broil it( time depends on the thickness of your salmon)

10-12min if skip step 5

6-7 min if you have done the step 5

but you have to check , when the glaze is formed , it indicates your salmon is ready, 

7. let the salmon sit 5mins or so before serve

Miso peanut butter Eggplant:

Usually miso eggplant is just miso sauce without peanut butter, but I like peanut butter so and have read a recipe called peanut butter eggplant, after made two versions with and without peanut, I think peanut is a great complement here

(Miso: Rice vinegar: sweet stuffs=2:1:0.7)

2TBS Miso

1TBS rice vinegar

1tsp brown sugar+1tsp mirin( adjust accordingly)

2-3TBS sesame oil, more for brush

1. Cut the eggplant either lengthwise or into round slice( it means you have to brush the sauce to both sides)

2.Marinade the eggplant at least 15mins ahead

3.same oven setting as in salmon above, brush the skin of eggplant with sesame oil

4. Broil it for about 10min, check in the half brush with sesame oil to the edge and surface, (if your eggplant is round sliced, turn them over in the half)

5. when the brown glaze is formed, it's done

6.when hot,sprinkle with green onion

Mint green tea rice

It can use all kinds of tea, either basic green tea or  jasmine tea, I used mint tea here to pair the miso sauce.

the proportion I used is:

3 tea bags( 3tsp loose tea)

1cup rice

1tsp olive oil

salt if you want to season it

cook it in the rice cooker in the normal way you cook rice

I hope the above is a reader-friendly recipe and I have them very clear

Attach another mobile picture from the dinner, surprised it turns out that thorndike kitchen looks romantic!

Sundried-tomato pesto, parmesan, mozzarella, marinade tomato, crispy prosciutto, fresh basil pizza

Sundried -tomato pesto: sundried tomato, basil, pine nut, roasted garlic, olive oil, make it in a pesto way

marinade tomato: red wine vinegar, sugar, garlic, thyme, sugar, marinade at least 1hr