Every night is date night for Jonathan and I. Last night, I had my favourite smoked salmon penne alla vodka from the Oliver & Bonacini Café Grill in Waterloo.
I never get tired of salmon, so we made it again tonight – but with a new recipe that involved a trip to two different stores and the LCBO! For the miso and mirin we had to go to an Asian grocer and search for the ingredients amongst the many pastes and jars of spices. Then, we went to Vincenzo’s, Waterloo’s beautiful gourmet grocery store, for the salad greens, limes, ginger, mint, and salmon. On the way out of Vincenzo’s, there is a wonderful florist’s shop called Les Fleurs, so Jonathan bought me an arrangement of my own choosing. I saw a bouquet on the Martha Stewart website that had a similar colour scheme, so I had to buy a few flowers inspired by Martha.
I have to give Jonathan credit for finding this recipe – I was skeptical at first, but it turned out wonderfully, with the miso providing plenty of lovely, rich umami. (In case you were wondering, according to Wikipedia, “umami, popularly referred to as savouriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.)
Paired with the salmon was a fresh green salad with honey Dijon dressing. We both were not feeling like heavy potatoes or filling rice, so a simple salad with our salmon was quite satisfying. Usually a meal is not complete without some kind of carb, but tonight we were very happy without one.
Since it’s springtime, we decided to complement the salty miso glaze with light and refreshing mojitos. The lime juice was freshly squeezed, with just a little bit of sugar, fresh muddled mint leaves, ice cubes, white rum and San Pellegrino water. We chose Proof-brand rum due to the fact that it was Canadian and came in a fascinating bottle. It was very light, smooth and complemented the mint and lime well – like having a very well done cocktail from a lounge in Toronto! Who knew that I am an awesome baker and make a mean mojito, too?
1 tablespoon miso, preferably white
1 tablespoon mirin
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons minced fresh ginger
1 teaspoon Frank’s Red Hot sauce
2 fillets of salmon (ours were approximately 5oz)
1 tablespoon thinly sliced green onion
1 1/2 teaspoons toasted sesame seeds
- Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
- Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.
- Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with green onion and sesame seeds. Toast sesame seeds by heating in small dry fry pan.
4 Limes (squeeze juice, save two wedges for garnishing side of glass)
2 teaspoons of sugar (or more to taste)
8-10 ice cubes
2 cups San Pellegrino water (or club soda)
6-8 mint leaves washed and muddled
2 oz. Proof white rum (or more if you like)
Muddle the mint leaves in the bottom of a pitcher. Add freshly squeezed lime juice, sugar and stir thoroughly. Add the San Pellegrino water and ice cubes – stir and serve with lime wedge on the side of the glass.