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.”
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