January Blahs: Maple Miso Dijon Roasted Salmon
January is my least favorite cooking month.
The holidays are over, no more parties, appetizers, or yummy desserts.
There are no fresh vegetables in season in my neighborhood, and none coming anytime soon.
I have no light in my kitchen to take food photos during the winter, so unless I make dinner at 3 pm, I am not getting any good shots.
I am uninspired lately in the kitchen, except for maybe a good soup or stew here and there.
I'd rather go into New York City and freeze and have someone else cook for me (truthfully, I like to do that most months).
I am looking for new ideas, new recipes, new ingredients, something different to inspire me.
Spring is only 98 days away. Think asparagus, peas and ramps!
Browsing on Pinterest (my favorite addiction), I found Kevin's pretty salmon. It had all the components that I was looking for on a Wednesday night.
Simple. Pretty. Delicious.
Nothing earth shattering, no haute cuisine here, just a delicious recipe that now has a place in my repertoire.
Even in boring January.
* If you don't have miso paste, don't stress, just omit it, I've made this with the miso and without, both ways delish.
* Instead of individual salmon filets, I like to buy 1 large piece of salmon, then after roasting it, cut it into portions myself. I find it is fresher and moister that way.
Maple Miso Dijon Roasted Salmon: (adapted from Closet Cooking) (for 2 servings)
1 lb. piece of salmon (or two 8 oz. portions)
1/4 cup maple syrup
2 tablespoon grainy mustard
1 tablespoon dijon mustard
1 tablespoon white miso paste
1 tablespoon rice vinegar (or cider vinegar)
1 teaspoon soy sauce
1 clove garlic, grated on a microplane
Marinate the salmon in a glass dish for 30 minutes in the marinade.
Place on a foil lined baking sheet sprayed with some cooking spray (so the fish doesn't stick).
Roast at 400F for 15 minutes.
Delicious and healthy any month!