clock menu more-arrow no yes mobile

Filed under:

Sunday Night Food Thread (SNiFT): May 15, 2016

Join us for this week's Sunday Night Food Thread, a/k/a SNiFT.

Inching closer to tailgating season.
Inching closer to tailgating season.
Kirby Lee-USA TODAY Sports

I've been working a ton lately.  Heck, I've worked over 20 hours this weekend on a project that hopefully ends tomorrow.  As the primary cook in the bfd household, I'm not feeling the love for putting in a lot of work on dinner tonight, but somebody's got to do it.

Here at Casa de bfd, we're big fans of fermented food.  I brew my own kombucha and make my own sauerkraut, for example.  One of my favorite ingredients with which to cook lately is miso, which is also fermented.  If you're tired like me, or if you want to impress a special somebody, here's a fantastic simple dish with an elegant twist.

Miso Salmon

1 lb salmon (ingredients below are per pound, so scale accordingly
2 Tbsp soy sauce, tamari, or Bragg's amino acids
3 Tbsp miso, yellow or white works well
2 Tbsp sesame oil, preferably toasted
1 Tbsp honey or brown sugar
1 Tbsp water
2 tsp garlic granules
Red pepper flakes to taste

I told you it was easy-peasy.  Mix everything except the salmon in a bowl.  Coat the salmon with the mixture on all sides and let set covered for at least 30 minutes.  Depending on how you cook it, baked, grilled (on foil), or pan-seared, I like to make it skin side up so that part of the salmon gets a little on the crispy side for 100% extra yumminess (screw you, spell checker, that's a word now).

Serving suggestions:
- with brown rice and steamed broccoli
- with Asian slaw as a taco
- just shoving it into your gullet with your hands

What's cooking with you, BRB?

Consider this an open thread with all the usual rules applying.  Since this is my SNiFT, this is a pants-free thread, so plan accordingly.