Cooking with E: Nori-wrapped Salmon in Miso Broth

20 Nov

I’ve returned to my old ways.  A dismal one blog entry in the past month– and it wasn’t even written by me!  Pathetic.

Working full-time has its perks (a salary!) but also has its pitfalls (less time for cooking, blogging, SLEEP, exercise, and the list goes on).  Lucky for me, Mr.  E has been around for the past couple of months to ensure that I’m well-fed.  If it weren’t for him, dinner would often consist of an omelette or scrambled eggs, toast, and broccoli.

[As an aside, my friend doesn’t think that eggs are “real” food for dinner.  I would appreciate it if you could take a minute to answer this poll and let me know your thoughts.  We’ve been having this debate for 8 years now!]

E has been cooking up a variety of dishes, including slow cooker beef stew, jerk chicken, Asian chicken soup with daikon, authentic sweet and sour pork, more stir fries than I can count on one hand, and one of his more interesting concoctions: chicken breast stuffed with pineapple, sundried tomato, feta, and smoked cheddar.  I was skeptical, but it was surprisingly tasty.

My favourite “E” dinner to date was adapted from a dish featured on the cover of the Autumn LCBO Food & Drink Magazine: Nori-wrapped Salmon with Black Trumpet Mushrooms and Soy Beans in Miso Broth.  Sounds impressive (and intimidating!) but E claims it was “pretty easy.”  The broth was simple yet flavourful, the fish tasted divine, and the edamame added just the right amount of texture.

Definitely a dinner-party-worthy dish.

How the dish should look

E’s version (don’t forget to slice the salmon in half before serving!)

Nori-wrapped Salmon with Black Trumpet Mushrooms and Soy Beans in Miso Broth
(from Food & Drink magazine, Autumn 2012)

1 oz (30 g) dried black trumpet mushrooms (E used shiitake mushrooms)
5 green onions, trimmed and cut in half
2 inch length of ginger, sliced
1 tbsp soy sauce (preferably reduced sodium)
2 cloves garlic
4 salmon fillets, each 6 oz (175 g)
salt and freshly ground pepper
4 sheets nori (the large sheets of dried seaweed used in sushi)
1 cup frozen shelled soy beans (aka edamame)
2 tbsp miso paste
micro-greens or shredded green onion to garnish

  1. Soak dried mushrooms in enough warm water to cover for 30 minutes. Drain and rinse mushrooms under cool running water. Slice larger ones in half lengthwise. Set aside.
  2. Preheat oven to 400°F (200°C).
  3. In a small saucepan, bring 3 cups (750 mL) water to a boil. Add green onions, ginger and soy sauce. Turn heat to low and simmer for 10 minutes. Remove from heat, strain and discard solids. Return broth to pot.
  4. Using the side of a large knife, lightly crush garlic to release juices, leaving cloves in 1 piece. Rub salmon with garlic and discard cloves. Season fillets with salt and pepper. Working with 1 sheet of nori at a time, place salmon, skin-side up, in the centre of the nori. Fold edges up and around to enclose salmon as you would a gift-wrapped box. Place, seamside down, on a lightly oiled baking sheet. Repeat with remaining salmon fillets. Roast for 12 to 14 minutes or until just cooked through. Remove from oven and allow to rest while finishing the broth.
  5. While salmon is roasting, return broth to a simmer over medium heat. Add soy beans and cook for 4 to 5 minutes or until tender. Stir in mushrooms; cook for 1 minute longer. Remove from heat, add miso paste and stir until miso is dissolved.
  6. Divide broth and vegetables between 4 shallow bowls. Slice each salmon fillet in half on the diagonal and place 2 half-fillets in each bowl. Top with a small handful of micro-greens or shredded green onion.

Serves 4.  Per serving: 450 kcal, 13 g carbohydrate, 4 g fibre, 26g fat (5.3 g saturated), 41 g protein, 505 mg sodium.

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2 Responses to “Cooking with E: Nori-wrapped Salmon in Miso Broth”

  1. Alex November 21, 2012 at 1:28 pm #

    Had eggs for dinner last night…eggs, black beans with garlic and onions, roasted tomatoes, sauteed spinach and kale (an adapted full english by my english man). Eggs are defo a dinner item, but usually called breakfast for dinner :))

    • lisa November 25, 2012 at 4:51 pm #

      Yum! I appreciate the timeliness of your egg-centric dinner. It gives my pro egg-for-dinner argument some added strength!

      P.S. I also had eggs for dinner last night, in the form of an omelette with mushrooms, shallots, green pepper, and goat cheese.

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