Recipe (Re)creation: Crispy Brown Sugar Salmon

If you are anything like me, this salmon will quickly become a bi-weekly staple (at the least).  My dear friend and food blogger for Pink Brandywine introduced me to this preparation and I haven't looked back.  Honestly, even the salmon skeptical (like my husband) love this dish!  The key to this recipe is you have to plan ahead a bit.  Ideally, you want to get your salmon the day before, so you can marinate it overnight.  If that isn't in the cards for you, then at least try to marinate it for 2-4 hours before you start cooking it.  The best part about this dish is it tastes buttery, sinful, and delicious, but it is INCREDIBLY healthy.  I would call that a win.

Serves 2

Ingredients

• 3/4 lb- 1 lb salmon fillet
• 3-4 tbsp soy sauce
• 1 tbsp mirin rice cooking wine
• 2 tsp vegetable oil
• 1 tbsp brown sugar
• freshly ground pepper

Directions

-Preheat oven to 400 F. 

-Place salmon in a zip-lock bag or tupperware container.

-Pour in the soy sauce and mirin and mix around so the salmon is evenly coated.

-Marinate in the fridge overnight (or 2 hours at the minimum)

-Remove salmon from the fridge & brush off some of the marinade with a paper towel.

-Place salmon on a foil lined baking tray or dish.

-Pour the vegetable oil on the salmon and sprinkle with brown sugar.

-Top with a few twists of ground pepper.

-Place salmon in the preheated oven.

-Bake for 10-12 minutes, or until the salmon is crispy and tender.

-Serve immediately!

~Enjoy~

Restaurant (Re)creation: Nobu's Black Cod with Miso

I have had this little gem on my list for quite some time.  I first discovered Nobu's mouth-watering miso glazed black cod while in Dubai, and we ordered a second one within second.  Yes, its that good.  Luckily, this too can me made at home, and even on a weeknight.  This recipe is based on the one from the fantastic Nobu Cookbook, but I made a few tweaks to save some time.  The chef recommends that you marinate the cod for at least 4 hours, but 3-4 days is best.  Clearly, that was not in the plans for me, since I rarely have a meal in the works 4 days in advance.  Instead, I marinated the cod for 1 hour in the fridge.  It tasted perfectly delicious to me.  If you have the time, by all means, marinate the fish for longer to get a richer and more pronounced flavor.  However, if you are like me, 1 hour certainly will suffice.  The sweetness and flakiness of the fish is unparalled no matter how long you marinate it.  This dish is notorious worldwide, and once you make it, you will instantly see why.  If you don't, we'll talk. ; )

Serves 4

Ingredients:

• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons white miso paste 
• 3 tablespoons sugar
• 4 black cod fillets (1/2 lb each)

Directions:

-Bring the mirin and sake to boil in a saucepan over high heat.
-Boil for 20-30 seconds to evaporate the alcohol.
-Turn down the heat to low and stir in the miso paste.
-Once the miso has dissolved completely, add the sugar and turn up the heat.
-Stir constantly until the sugar dissolves completely and remove from heat.
-Allow the marinade to cool completely.
-Meanwhile, take the cod and pat dry with paper towels.
-Place fish in a large bowl or tupperware and slather with marinade.
-Cover and refrigerate for at least 1 hour (or up to 3 days).
-Preheat oven to 400 degrees F and preheat a grill pan or indoor grill.
-Wipe any excess marinade from the fillets.
-Place the fish on the grill (or grill pan) until the surface of the cod begins to brown.
-Next, bake for 10-15 minutes.
-Remove from heat, top with extra marinade and serve with sautéed bok choy.

~Enjoy~

Nobu Restaurants

(Worldwide)

www.noburestaurants.com