A heads up on my upcoming project, I will be doing at least 3 recipes (which can’t be publish yet) a week, which may affect activity up on my wordpress (maybe a short hiatus?). Perhaps I will share a few recipes from it, depending on the circumstances! Hope everything will turn out well! This week, the recipe that I’m sharing easily made it to my top favorite! It’s so simple and delicious, you wouldn’t wanna miss it!
Shot in wabi sabi style, every steps are crafted in detail – from cooking to styling, styling to shooting, shooting to tasting! I serve the salmon on a bed of furikake shimeji fried rice. To save on trouble you can just serve it over plain rice.
Ingredients – 1 serving – 20 minutes
- 300g of salmon steak
- 2 tbs of miso paste
- 2 tbs of cream cheese
- 1 tsp sesame oil
- 2 tsp of sugar
Furikake Fried Rice
- 1 bowl of rice
- 2 sachets of furikake seasoning
- 2 tbs of soy sauce
- 1 pack of shimeji mushrooms
- 2 tbs of oil
- 4 cloves of minced garlic
- white pepper to taste
- Spring onions for garnishing
- Mix the seasonings together to form a paste like mixture – miso, sugar, cream cheese, sesame oil & sugar. Taste and adjust for the seasonings. Marinate the salmon with the paste, leave it in the fridge for about 30 minutes or bake it right away. Preheat oven at 180C/360F and bake for about 15 minutes- 20 minutes till salmon fully cooked through.
- While baking, have a pan on medium high heat and sauteed the garlic till fragrant. After which add in the rice, furikake seasoning and soy sauce. Use a cutting stroke motion to separate the rice grains from each together. Continue to stir fry on medium high heat to achieve an even color, then add in shimeji.
- Once the shimeji are fully cooked, the fried rice is done, I like to add in a tsp or 2 of sesame oil on my fried rice before serving. Have the baked salmon over the bed of fried rice. And do not waste any leftover miso sauce from the oven! ladle it over the salmon! Sprinkle with some sesame seeds and scallions! Enjoy!