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About The Asian reporter. (Portland, Or.) 1991-current | View Entire Issue (June 19, 2017)
RECIPES June 19, 2017 THE ASIAN REPORTER n Page 13 Wine, saké, and orange juice makes a memorable cocktail By The Culinary Institute of America A SUMMER SALMON. Pictured is a serving of Miso Salmon, a recipe created by Melissa d’Arabian. Salmon season has arrived, and the markets are brimming with gorgeous wild varieties like King Salmon and Coho, which are perfect for grilling, poaching, or even simply cooking in a lightly oiled pan. (Melissa d’Arabian via AP) Salmon on the grill gets tasty with miso and lime juice By Melissa d’Arabian The Associated Press S almon season has arrived, and the markets are brimming with gorgeous wild varieties like King Salmon and Coho, which are perfect for grilling, poaching, or even simply cooking in a lightly oiled pan. With summer here, fire up the barbecue and master grilled salmon — it’s an incredibly versatile blank canvas you can use in everything from light salads to heady curries to spicy tacos. And grilling salmon is quite easy, as long as you follow the rule to pull it off the grill just a minute before you think it’s actually done. Coat salmon fillets with a little oil, salt, and pepper, and cook until the salmon is almost opaque; “cook until flaky” is bad advice that will leave your salmon overcooked and strong-flavored. One of our summertime favorites is Easy Summer Miso Salmon, which pairs miso with refreshing lime juice to create something between a creamy sauce and a citrus vinaigrette. Miso, or fermented soy bean paste, adds a ton of savory flavor (umami) and depth, while the lime juice keeps the recipe bright and summery. There’s garlic and ginger for flavor, but the shallot keeps the flavor more Californian than Asian, although you could certainly add soy sauce, mirin (Japanese wine), and chopped cilantro if you wanted to. Serve with brown rice, grilled veggies, or a bunch of vegetable “noodles” for a filling and healthy summer supper. Miso paste comes in various colors, with white and yellow being the mildest varieties, and perhaps the most widely available ones at the local supermarket. Keep a container of miso in the fridge (it lasts for months), and you can try adding a spoonful to soups, stews, dressings, and dips, or even just stir it into a cup of boiling water and add a splash of soy sauce and rice vinegar for a warming quick broth. Miso is low in calories, and offers a little protein and a smattering of minerals, including sodium, so you won’t likely need additional salt when using miso paste. Try this recipe and add two new tools to your repertoire: grilled salmon and miso. Easy Summer Miso Salmon Servings: 6 Start to finish: 20 minutes Salmon: 1 1/2 pounds wild Alaskan salmon fillet, such as King or Coho 1 teaspoon neutral oil, like olive or grapeseed 1/4 teaspoon salt 1/4 teaspoon pepper Sauce: 1 tablespoon olive oil 2 shallots, minced 2 cloves garlic, chopped 1 teaspoon fresh minced ginger 3 tablespoons white miso paste 1 teaspoon raw honey 1/4 cup lime juice (or lemon juice) 3-4 tablespoons water 1 tablespoon Dijon mustard 1/4 teaspoon freshly ground black pepper Heat the grill to medium and lightly oil the grates. Rub the salmon all over with the olive oil, and sprinkle with the salt and pepper. Cook the salmon flesh side down first (skin side up), about seven to 10 minutes total, until almost cooked through, flipping halfway through. (Internal temperature will be about 140º Fahrenheit, and it will rise to 145º F as it rests.) Meanwhile, make the sauce (or can be made in advance): Heat the olive oil over medium heat in a small sauté pan and cook the shallots until tender, about three minutes. (Sprinkle with a little splash of water if needed to keep shallots from browning.) Add the ginger and garlic and cook another minute. Add the miso paste and mix with a wooden spoon for another minute or two, or until very fragrant and the miso paste begins to deepen a little in color. Remove from heat, cool a minute, then place in the blender with the honey, lime juice, water, mustard, and black pepper. Blend until smooth. Add extra water if needed. Spoon the miso sauce onto the hot salmon and serve with brown rice or veggies. Nutrition information per serving: 220 calories (94 calories from fat); 10 g fat (2 g saturated, 0 g trans fats); 62 mg cholesterol; 443 mg sodium; 7 g carbohydrate; 0 g fiber; 3 g sugar; 23 g protein. Chef’s Note: The sauce can be made into a salad dressing by thinning with more water and lime juice. s any food lover knows, our culinary creations have a natural best friend, one that is so ingrained in the food world that the Culinary Institute of America (CIA) has entire programs dedicated to its study — wine. Food’s favorite companion has been a part of our dining tradition as far back as 4100 B.C.E., but despite its long, rich history, it remains a mystery to many of us. With seemingly endless origins and varieties, it can be daunting to choose the right wine, and even avid wine-drinkers may feel as though they are simply guessing. And while being a wine expert is not essential to the enjoyment of a glass of wine, there is a satisfaction that comes from knowing your way around a wine list. Luckily, CIA has you covered. The uku rouge is one of our favorite cocktails. Named for its red (rouge, in French) and floating (uku, in Japanese) elements, the cocktail is best prepared with a bright, Junmai-style saké and Cotes du Rhone red wine, though any medium- bodied red wine will work. The cocktail is visually beautiful, with deep red wine literally floating on top of the orange-hued blend of saké, sweet vermouth, and orange juice. With its combination of flavors and ingredients, the uku rouge is a chameleon. COLORFUL COCKTAIL. An uku rouge cocktail is seen at The Culinary Institute of America Copia in Napa, California. Named for its red (rouge, in French) and floating (uku, in Japanese) elements, it is best prepared with a bright, Junmai-style saké and Cotes du Rhone red wine. (John Barkley/The Culinary Insti- tute of America via AP) It is refreshing enough to enjoy during a cocktail party on your back patio, but also transitions beautifully as an aperitif before a summer dinner party. And with three different types of wine, it will give you an opportunity to show off all of your new wine trivia. This article was provided to The Asso- ciated Press by The Culinary Institute of America in Hyde Park, New York. Uku Rouge Servings: 1 Start to finish: 5 minutes 2 ounces Junmai-style saké 1 ounce sweet vermouth 1 ounce freshly squeezed orange juice 1 ounce Cotes du Rhone, or other medium-bodied red wine Fill a cocktail shaker with ice and add the saké, vermouth, and orange juice. Shake vigorously, then strain into a rocks glass over fresh ice. Holding a spoon cup-side-down over the glass, slowly pour the wine over the back of the spoon, so it falls gently into the glass and floats above the other ingredients. Nutrition information per serving: 156 calories (1 calorie from fat); 0 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 4 mg sodium; 10 g carbohydrate; 0 g fiber; 2 g sugar; 1 g protein. Japan crown prince vows to be devoted emperor like father Continued from page 5 post-World War II pacifist constitution. His father, Hirohito, was worshipped as a living god and was the symbol of Japan’s plans to colonize Asia until he renounced his divinity after Japan’s defeat. Akihito has attempted to soothe some of the old wounds from the war and has travelled to areas that once were torn by Japan’s aggression. He has repeatedly said he fully respects his constitutional status as a symbol, and has brought the once-cloistered imperial family closer to the people. Naruhito said he would follow his father’s example. He said foreign visits are excellent opportunities to foster mutual under- standing and friendship and are one of the most important roles of the royal family. His father and mother, Empress Michiko, have been mindful of the history and relations between Japan and the countries they visited and thought seriously about how they could promote friendship, he added. “I have observed how the emperor and the empress have acted,” Naruhito said. “I will respect their feelings and sincerely work on foreign trips in the future.” Become an online reader! Visit <www.asianreporter.com> and click on the “Online Paper (PDF)” link to download our last two issues.
