Grilled Salmon with Summer Kitchen Oishii Miso Sauce
1 ½ lb. (575 g) salmon fillet, skin left on
¼ cup (50 mL) Summer Kitchen Oishii Miso Sauce
English cucumber, thinly slice for garnish
Toasted black and white sesame seeds for garnish
Completely line a baking sheet with foil. Place salmon fillets, skin side up on the baking sheet. Pour enough marinade to cover salmon. Marinate no longer than 1 hour.
To grill salmon, leave salmon fillet in the baking sheets skin side down. Preheat an outdoor grill or broiler grill on high heat. Turn the heat down to medium and cook for 12 minutes or to your liking. Do not turn salmon over. Allow cooked salmon to cool. Using spatulas, remove fish from baking sheet and place onto a serving platter. Garnish with English cucumber, sesame seeds and drizzle more Oishii Miso Sauce on fish if desired.
Serves 4.
Oishii Miso Stir Fried Asparagus
1 lb ((454 g) asparagus, sliced into 2 inch lengths on the diagonal
1 red onion, sliced into ¼ inch
1 tbsp (15 mL). vegetable oil
¼ cup (50 mL) Oishii Miso Japanese Sauce
salt and pepper to taste
In a large skillet or wok, heat vegetable oil. Add ginger and red onion. Stir-fry until asparagus is coated with oil. Add Oishii Miso Japanese Sauce and cook for 2 minutes or until asparagus and onion is tender crisp. Season with salt and pepper.
Serves 4.
Stir-Fry Broccoli with Oishii Miso Japanese Sauce
1 bunch broccoli, cut into florets
1 tbsp. (15 mL) Vegetable oil
2 green onion, cleaned and sliced into 1inch slices
1 red pepper, cleaned and sliced into 1 inch slices
¼ cup (50 mL) Oishii Miso Japanese Sauce
3 tbsp. (40 mL)Toasted cashews
In a large pot, bring water to a boil and blanch broccoli for 1 minute. Rinse under cold water and drain well.
In a wok or large skillet, heat oil until it begins to smoke. Add sliced red pepper and cook for 1-2 minutes, constantly stirring. Add broccoli and green onion and stir gently to mix well. Cook for 1 minute. Stir in Oishii Miso Japanese Sauce and bring to a boil. Cover and cook until vegetables are just tender, about 4 minutes. Remove lid, stir and garnish with cashews and serve immediately.
Serves 6