Flashback Friday – Miso Hungry

Flashback Friday

The following originally appeared on 12/29/08 at Exit 51.

Miso Hungry

Many years ago I used to subscribe to Cooking Light.  I wanted to cook light, really. Each month I would sit down and tag pages to remind myself to try this or that.  Sometimes I would follow through.  More often than not, the recipes went untried.  There were just too many to sort through and I ultimately began to drown in a sea of Cooking Light.  So I canceled my subscription.  But I held on to those magazines for ages with the hope that one day I would make good on my intentions.

Good intentions will only get you so far, and ultimately you need to cut your losses and move on.  It was in this manner that I broke up with Miso Glazed Salmon.  I think, no I know, that I made this dish and liked it.  But for reasons that I can’t recall, I never moved the recipe from the test pile to the keep pile.  And when the day came to cull the towering stack of pending recipes, Miso Salmon got the boot.

But memory is a fickle thing.  So after a trip to the store that resulted in 2 pounds of salmon and a tub of miso paste coming home with me, I went to dig out that recipe.  It was nowhere to be found.  How could I have let the Mister Right of recipes get away from me?  Clearly, I must not have been thinking rationally.  Why else would I have parted ways with one of the easiest, tastiest, guaranteed not to fail recipes I’ve ever had?

Fortunately, Miso Salmon did not hold a grudge because after one quick Google search, we were reunited.  Absence may make the heart grow fonder, but I’m not going to let this one get away again.  Try it yourself and you’ll see why.

Miso Glazed Salmon

Cooking Light

Notes:  The recipe calls for this to be broiled.  My irrational fear of the broiler will not allow this.  Instead, I cook it at 425 degrees.  Two pounds of salmon needed about twenty minutes in the oven.  Also, I think 2 tablespoons of soy sauce is too much.  So I mix everything else together and then add the soy sauce to taste.  I probably use more like 2 teaspoons, but you add as much as you like.  To make this a truly South Beach Friendly recipe, substitute Splenda Brown Sugar blend for the brown sugar.

  • 1/4  cup  packed brown sugar
  • up to 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  hot water
  • 2  tablespoons  miso (soybean paste)
  • 4  (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1  tablespoon  chopped fresh chives

Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Kumquat Jam

I have a terrible habit of generalized procrastinating.  Sure the bills get paid on time and birthday cards appear in mailboxes without needing to apologize for the lateness of their arrival.  But most other things that have deadlines?  I tend to cut those really close or miss them all together.  Calendars don’t help me.  I have three of them.  And somehow, whatever appointment or date or deadline I need won’t be on the calendar I happen to be looking at.  Maybe I need a personal assistant to stay on top of things.  I had hoped that The Mistah could take on that responsibility but he’s more scattered than I am…we’re quite a pair, really.  So until the cat learns how to coordinate my day planner, Yahoo calendar, and the 12 months of Sock Monkeys for 2010 hanging on the fridge, I’ve got only myself to blame.

And since I do the cooking around here, I can only blame myself for letting ingredients sit unused and unloved in the refrigerator until they go bad.  I’m at my worst with produce.  Fruits and vegetables get buried in the bins until they bear only the slightest resemblance to their former selves.  Cleaning out the crispers is always an archaeological adventure.  The bag with mushy dark green torpedos covered in fuzz?  Could be the cucumbers I bought weeks ago for salad.  Or it could be a weapon of mass destruction lurking about my Frigidaire.  And I could swear that the Tupperwear had jicama slices in it.  But now it’s filled with an oozy slime that renders the contents unidentifiable. I sometimes wonder if I should be wearing a hazmat suit on those occasions when I  get around to cleaning out the fridge. Because I’m sure that labs, where they actually mean to produce mold and penicillin, take safety precautions.  And I’ve seen enough episodes of “How Clean Is Your House” to be properly skeeved out by the knowledge of what havoc bacteria can unleash. Continue reading “Kumquat Jam”