To me fish is very intimidating in the kitchen. When Danny brought home a really nice salmon, I kind of anticipated on leaving the preparation up to him.He decided to make a sushi spread, ranging from simple, like this roll with shaved scallions, and the more elaborate "everything rolls" with crab red peppers, cucumbers and avocado. He left the rest of the fish in the fridge for me to use up during the week. After a little reluctance, I turned to Martha for some inspiration.
I started with her Soy Glazed Salmon recipe, and made subtle changes to cut down on the sugar. Add with that the sushi rice, home made miso dressing, and carrots glazed in the extra sauce, and you have a pretty successful dinner.
For the salmon check out this recipe- the adjustments I made are as follows:
* 1 Tbsp. packed light-brown sugar
* 2 tbsp. cup olive oil
* 1/4 C soy sauce
* 1/4 C fresh lemon juice
* 2 tablespoons dry white wine, or water
* 2 pounds salmon fillet
* 4 cloves crushed garlic, for the roasting pan
I simply roasted the garlic in the same pan as the fish, and found it to be a lovely addition to the recipe.
The miso dressing was made with a hand mixer, and is really easy to throw together:
1/4 cup soy sauce
1/4 cup lemon juice
1/3 cup salad oil
2 tbsp. miso paste
Just mix it all together until it is completely emulsified- it is really tasty.