This dish is Japanese inspired fusion dish which uses white miso which I buy at the Asian grocery. I make this often because its very quick to make and very easy clean-up for those days when my schedule is hectic. I serve it with roasted asparagus (roasted same time as the salmon) and either mashed potatoes or rice. The salmon come out moist and flavorful with an unexpected umami flavor. The entire meal take less than 30 minutes to prepare and it is delicious and very healthy .
Quesada Pasiega is a crustless lemon -flavored cheesecake from the Cantabria region of Spain that is perfect as a light dessert or an afternoon snack. It is made with fresh farmer’s cheese, such as requesón or Burgos, but ricotta and cottage cheese are a good substitute. To serve, top with grated sugar-free dark chocolate or, if you prefer, fresh berries. For a more distinctive, traditional taste, sprinkle with cinnamon.
A favorite of Chinese and Asian restaurants in the St. Louis area (and I am sure elsewhere), This gluten-free version is baked instead of fired to fat and its associated calories. The marinade is based on a recipe from a now long defunct privately owned restaurant, so the batter has more pronounced sesame flavor, but both the batter and the sauce have ingredients that ring more of the Midwest region of the United states, such as steak sauce, KC style BBQ sauce and liquid hickory smoke.
Happy Dogs Hot Sauce is a privately owned vendor whose owner lives just around the corner from me here in St. Louis.
I typically serve this with another original recipe, Ozark Fried Rice.