My Riff on Chef Priscilla’s Dish

On November 20th, Hyatt Chef Priscilla Willis performed a cooking demonstration to a select group of Orange County bloggers in honor of American Diabetes Month.  She prepared a three course light lunch for the lucky ladies.  The first course was a Nori Wrap appetizer which I tested and tweeked in the TM Kitchen.

The second course was a Poached Salmon with Soba Noodles in an Asian-Scented Soy Broth. Soba noodles can be purchased at Trader Joe’s or an Asian market such as Ebisu in Fountain Valley. Lemon grass, star anise,ginger, and soy sauce are simmered with 1:4 ratio of wine and water to make the exotic flavored broth.  Baby bok choy was added just before serving.

I riffed on this dish in the TM Kitchen and transformed it into a main dish entree more suited to dinner time.

Miso-Glazed Salmon

3 T. white miso

¼ c. mirin*, sake, or white wine

2 T. rice vinegar

2 T. reduced-sodium soy sauce**

2 T. minced green onions

1 T. minced fresh ginger

2 t. sesame oil

4  salmon fillets, 8 ounces each

Preheat broiler on high (or heat grill to high). Whisk together the sauce ingredients. Place the salmon on a rimmed baking sheet and brush both sides generously with miso sauce. Place cooking sheet on rack 5-inches below the broiler and broil for 3-4 minutes until golden brown crust has formed, turn over and broil another 3-4 minutes.

Served here with brown rice and sauteed spinach and onions.

*Mirin is Japanese sweet rice wine.

** I have used Bragg’s Liquid Aminos as a substitute for soy sauce for 20 years.  It is made from soy proteins but is much lower in sodium than soy sauce and has the added benefits of amino acids. You can find it at health food stores.