My family LOVES this time of year because of the opportunity to dine Al Fresco, which just means we get to eat outside and enjoy each other, the weather and the view off our balcony.
Last night was so fun and yummy! We had Miso Glazed Salmon, Grilled Shrimp, Stuffed Mushrooms and Lemon Roasted Broccoli. Oh and bread and cheese.
Here are some pics of my daughter taking pictures for my Blog!
Here is the recipe for Miso Glazed Salmon which will serve 4 people
1/4 cup white miso (can be found at any Asian market or large grocery store)
2 Tablespoons of dry white wine
2 Tablespoons of mirin**
1/2 Tablespoon of honey
1/2 Tablespoon of soy sauce
1 teaspoon of freshly grated ginger
1 1/2 - 2 pound Salmon filet cut equally into individual portions
1 1/2 pound of asparagus trimmed
1 teaspoon of oil
1 teaspoon of sesame oil
1 teaspoon of toasted sesame seeds toasted (optional)
- Whisk the miso, white wine, mirin, honey, soy sauce and ginger in bowl or pyrex baking dish large enough to accommodate your salmon pieces. Turn the salmon pieces over to coat evenly. Marinate the salmon for 1 hour or up to 12 hours in the refrigerator.
- Preheat oven to broil and position oven rack 6 inches from the heating element. Meanwhile toss the asparagus with oil. Line a cookie sheet with foil and brush with oil.
- Leave a light coating of the marinade on the salmon and transfer to the prepared cookie sheet.
- Place the asparagus next to the salmon and sprinkle veggies and fish with salt and pepper.
- Broil until the salmon is browned around the edges, about 4 minutes. Toss the asparagus and continue to broil until the asparagus is tender and salmon is cooked to desired doneness, 3-5 minutes for medium rare, 5-7 for more medium.
- Once done cooking you may transfer salmon and veggies to a platter and sprinkle with toasted sesame seeds.
** you may substitute broccoli for asparagus. Cut broccoli into florets of equal size to ensure even cooking.
** once broccoli is done cooking microwave 2 Tbsp and 2 tsp lemon juice for 20 seconds then toss broccoli in lemon butter sauce. Add salt and pepper to your liking.
**Mirin is a sweet rice wine and can be found in the international food aisle at your grocery store. Or you may substitute with rice wine vinegar. Here is a link with 12 other substitutes
- 1 pkg Baby Bella mushrooms (or white mushrooms)
- 1 shallot minced (may substitute red onion, about 2 Tbsp)
- 1 Tbsp seasoned bread crumbs
- 2 Tbsp olive oil
- 1 Tbsp butter (I use unsalted)
- 3 Tbsp grated swiss cheese or parmesan (or other favorite cheese grated)
-Clean mushrooms by rinsing then wiping with a dry dish cloth or paper towel. Remove stems and chop finely.
-Meanwhile, toss the mushrooms in 1 Tbsp olive oil and place in baking dish large enough to accommodate the mushrooms and bake at 400 degrees for 10 minutes with the mushroom tops down, leaving the stem side up.
-While mushrooms are roasting, heat 1 Tbsp olive oil and 1 Tbsp butter in saute pan.
-Add the minced mushrooms and shallots. Cook about 5 minutes until caramelized. Add salt and pepper to taste. Turn off heat and reserve for filling the mushrooms.
-When the mushrooms are done, carefully pour the juices of the mushrooms into the sauteed stems and shallots.
-Add the bread crumbs and season with salt and pepper if needed.
-Add the filling to each mushroom and top with cheese.