Aged Red Miso - Many miso recipes call for light miso. However, we've found that the the flavors of salmon, even farm raised salmon, are so strong that they overwhelm the lighter flavor of white miso.

Place salmon in a baking dish just big enough to hold salmon. Pour brine over salmon and let stand at room temperature for 30 minutes. Meanwhile, grate garlic into a small bowl.

Here are the ingredients in full:br br em2-3 salmon heads, cut in halfbr 2 Tablespoons peanut or vegetable oilbr 1 teaspoon sesame oil (optional)br 1 3-inch thumb of ginger, peeled and slicedbr 2 ...

All the elements of the recipe can be made ahead, so that on the day you can combine them quickly and easily. If wild salmon is in season and you can afford it, buy it. It’s leaner than farmed salmon, ...

The first night of Hanukkah falls on Dec. 24 this year, but don’t fret: You don’t have to choose between the family Hanukkah party and the time-honored tradition of eating Chinese food on ...

This Ginger Crispy Rice with Salmon and Bok Choy recipe gets its flavor from jasmine ... Shake rice dry in strainer. Stir together rice, salt, and 1 1/3 cups cold water in a 1-quart Chinese clay pot.

Step 1: Chop the salmon into small cubes (around 1cm), being careful to trim away any of the purplishgrey flesh that is sometimes found under the skin. Place in a large mixing bowl.

5. Add the beans, red bell pepper and a pinch of salt. Stir-fry the vegetables until they are bright and crisp-tender, about 2 minutes. Transfer the vegetables to a plate.

Heat 1 teaspoon of the oil in a large frying pan over a medium heat and cook the salmon fillets, seed-side down, for 2 minutes, or until lightly browned. Turn and cook the other side for 2 minutes.