For a family with a long history of fishing off beaches and kayaks, it is strange that in Auckland we don’t eat very much fish.
All the nutritional wisdom points to the goodness of eating two oily fish meals a week, but it seldom happens. Tonight was an exception, with a beautiful meal of salmon and green veges, inspired by Annabel Langbein.
Miso-Glazed Salmon
4 salmon fillets
Miso Glaze
1 1/2 tbsp miso paste
1 tsp sesame oil
2 tbsp water
2 tsp brown sugar
Japanese Style Rice
2 cups sushi rice
4 tsp soy sauce
4 tsp (or less) butter
2 cloves garlic, crushed
3 cups water
Bring rice and all other ingredients to boil and cook on lowest heat for 10 minutes or until cooked.
Mix glaze ingredients, spread over salmon and BBQ (I place on some wet baking paper to save the oil on the BBQ).
Serve salmon on rive with green veges (tonight we had asparagus and courgette cooked in the grill pan)
Inspired by Annabel Langbein Free Range in the City
ourfoodinaweek 