Wednesday, 9 April 2008

A wednesday supper

Life is busy at the moment. The days at work are getting longer and I was caught out this morning sending an e-mail before 7am. Still I came home prepared for tomorrow as opposed to running to catch up. So once home we made a simple midweek supper. I hope you like it.

Salmon with Red rice and vegetable medley
Serves 2

The idea with this dish was to have sort of Miso crust on top of the salmon and if I'm honest tonight's effort represented the first attempt. If you follow the instructions below you will get the miso flavour but not the crust. I need to work on in but I thought you should know. It falls nicely into three parts.

Salmon steaks deboned
Mixture of wild red rice and basmati rice 400g*
Garlic 2 cloves finely chopped
Half a pepper cut into strips
3 sticks of celery chopped
2 large mushrooms finely chopped
Miso paste
Soy sauce
Chinese rice wine
Vegetable oil 1 tablespoon

Put the one and half times the volume of water in a saucepan with the rice.
Put on a ring and bring to the boil.
Boil hard for 3 minutes or so
Simmer on a low heat with the lid on for just over 10 minutes
Take off the heat, do not touch the lid and leave for about 15 minutes.

Heat the oil in a pan, add the garlic, celery and fry gently. Add the mushrooms. Add a dash of soy sauce and rice wine.
When cooked remove from the heat and set in a bowl.

Spread some miso paste on the side you want to be the presentation side.
Make sure the pan is very hot.
Put the salmon in miso side down and cook quickly.
Turn over and allow to continue cooking.

Just before the salmon is finishedon down add the vegetables and rice together.
Serve the salmon on the bed of rice.

*The reason for so much is the leftovers create a handy lunch.

We also made some lovely chicken stock out of the bones from the chicken the other night which ended up as roast chicken with cheesey mashed potatoes, pesto and roast tomatoes. It was lovely. We used most of the chicken leftovers in a tasty minty meal last night but still have enough for one more meal. So one chicken has made 3 meals and provided stock for a lot more. That's the kitchen working the way we like.

I have finished reading my book and enjoyed it very much. I look forward to putting some thoughts up here soon.

There's a beer festival in Helsinki on Saturday and I am very much looking forward to it.

Until next time, waste nothing, learn Finnish and play guitar.

No comments: