If you like salmon, teriyaki and miso – this dish is for you! These short videos offer knife handling and speedy vegetable prep tips; as well as the recipe for Miso Yaki Salmon (also great with Arctic Char, Steelhead and Trout). These videos are from Dig In Colorado, airing every Saturday morning at 6:30 am on FOX.
The knife handling tips in the video below will not only help you keep those fingertips, but help you cut tricky round veggies like onions and carrots more safely, quickly and evenly.
Veggies Simplified & Miso Yaki Salmon
Veggies are often the most difficult and time consuming part of meal preparation. The tip in the video below is a lifesaver at suppertime, includes Grilled Miso Yaki Salmon – recipes follow. If you don’t have a steamer, a colander, pot and lid will do the job!
From Dig In Colorado, 2010 on FOX television – Saturday mornings at 6:30 am
Veggies for The Week
This recipe is a lifesaver at mealtime! Start with any combination of veggies, precooking them for use in a wide variety of preparations. NOTE: If you don’t have a steamer, a colander, pot and lid will do the job!
1 pound purple or other baby potatoes
2 pounds carrots
1/2 bunch broccoli
1/2 bunch cauliflower
1/2 lb green beans
1 pint Brussels sprouts
8 oz sugar snap or snow peas
1 ea. yellow & red bell pepper
1 TBS Kosher or Sea Salt
*Note: any combination of veggies on hand is fine
Fill a large pot with 2 inches of water; bring to a boil and place steamer inset and lid on top. Or fill your largest pot half full of water, add 1 tsp salt and bring to a boil.
Wash veggies and cut into one to two-bite pieces. Add veggies to the steamer or boiling water from the hardest to the softest. They can be done one at a time and removed, or combined. Cook until crisp/tender – do not overcook! Times depend on veggies being used, size and volume, as a guideline: potatoes need a total of about 10 minutes; green beans need 5-6; broccoli, cauliflower and Brussels sprouts 3-4; and snow peas, peppers or mushrooms need only 1-2 minutes.
Drain veggies in a colander and immediately shock in a large bowl of ice water. Keep veggies in refrigerator for up to one week. With the work done, you can whip up all sorts of quick veggie dishes in minutes.
Usage tips: 1) Heat with a splash of stock and serve. 2) Saute briefly in olive oil and serve with sea salt and pepper. 3) Marinate in vinaigrette and serve over lettuce. 4) Serve warm with whole wheat pasta, marinara and a salad – or lemon, olive oil and grated Parmigiano Reggiano. 5) Microwave and serve with a splash of soy sauce and a sprinkle of sesame seeds. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
1.5-2 lbs steelhead or char fillet (also great with salmon and almost any other boneless fillet you like)
Teriyaki Miso Glaze:
½ cup white miso
¼ cup East West Ginger Teriyaki (mild or spicy)
Cut fish into serving sizes – rinse to remove any stray scales, pat dry and keep chilled in a glass casserole with 2-3 inch sides.
Combine miso and teriyaki sauce, blending well – taste and adjust with more teriyaki if desired. Rub over fillets in a thick layer. Cover with plastic and marinade for at least 30 minutes, or up to 24 hours.
Roast in a preheated 425-degree oven with convection fan on (if available), just until done – about 8-10 minutes. Broil briefly if more browning is desired. Serves 3-5.
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