Perfect Pairing: Foil
About a year ago I started noticing miso recipes all over
the internets. I knew I liked miso. What is not to like about miso soup? It is salty and savory and all sorts of
umami. My knowledge of miso pretty much
ended there. I made a special trip to
Whole Foods to find miso. I was too
proud to ask where it was, so I had a great tour of the store. I did not find it on the shelf with other
Asian foods which is where I was SURE it was going to be. I found random packets of miso soup mix. I stood in front of those googling trying to
figure out if that was, in fact, miso paste.
It was not. During the search I
saw something about the refrigerated section and headed there. At my Whole Foods it was chilling with the
tofu and cheese.
So I found miso paste….. red miso, white miso, mellow white
miso. Eh? I JUST WANT MISO PASTE. I decided to go with white. That seemed innocuous enough. It was a big tub and I had no idea how I
would ever make a dent in it. Guess what
folks? I just bought my second large tub
of miso paste. This stuff is the NUTS!
The first thing I made with it was this simple Miso Coconut Chicken and Rice dish. It was
fabulous. I started using it in salad dressings,
and mixing it with a little cream cheese to spread on toast for breakfast. I also combined miso with butter and sautéed fresh
corn in it with a little lime juice.
This was based on a dish my brother told me he had at a local
restaurant. Amazing.
One of my favorite uses has been in this Grilled Sweet Miso
Salmon. Miso is mixed with brown sugar,
mustard and rice vinegar and then basted on grilled salmon. I grilled the salmon on foil so it is easy
cleanup and dinner is ready in minutes.
I served it with these super simple grilled seasoned potatoes and brussels sprouts.
Embrace the miso!
