There was a brief reprieve from the rain on Sunday afternoon so the family and I got to go to Taste of Auckland, a food festival here in Auckland, New Zealand. I think anyone from overseas who reads my blog regularly must think that it constantly rains here in Auckland….hmmm…I wouldn’t necessarily say its constant…but we do get a lot of rain. I remember reading Anthony Kiedis (RHCP) autobiography (which is an awesome book by the way and I’m not even a massive fan) and he fell in love with NZ when he was here on tour and bought a house just like that, as you do when you’re rich and famous. You see, he was here for a short time when we had beautiful hot dry California-like weather, when he returned to find that there’s a reason we have so many rain forests here in NZ, he soon sold his sweet pad! Okay, okay, I paint a sore picture of NZ, it is actually absolutely beautiful and we do have gorgeous weather it just rains a little in springtime.
Top left: Too much yummy food! Top right: George’s little “party cakes”! Bottom left: One of the many delectable tasting dishes we tried, paired with a Dark and Stormy cocktail. Bottom right: Despite all the amazing food George’s top dish was still a packet of raisins!
So anyway, back to the food festival. We had some delicious food and wine and had a great time walking around in the sunshine. Little George thought it was a big party so we couldn’t disappoint him and he was allowed a little cupcake (i.e. party cake) and despite there being no candles on top he still made sure he blew on the cake before eating it! Very cute (or is that just cute because I’m his mummy)?! While at the festival both Will and I rediscovered our love of clams. I have never been a great fan of clams because whenever I have had them in the past they have always been a little gritty. This was not the case at all with these ones. We enjoyed them raw, straight from the shell and they were smooth and almost sweet tasting. Needless to say I came home with a few bags of clams. Looking forward to coming up with a recipe with these to share with you all. In the meantime I have this delicious Miso Glazed Salmon with Asian Greens for you…
I can’t get enough of anything with miso in it right now. My local takeaway has the most delicious misodare tofu donburi that I became obsessed with a few years ago when I was pregnant and still have a love affair with. Whenever I have salmon I also like to coat it in a sweet and salty miso glaze. The flavours match so well with the salmon and by cooking it under the grill (broiler) you get a slightly caramelised glaze on the salmon – yum! I find that because the salmon is so rich you don’t need much, but also it needs something light and green paired with it. Any Asian greens, baby spinach or kale match perfectly with the salmon and make for a quick, easy and super healthy mid-week meal. When I bought salmon to photograph for the blog they only had really fat fillets in store so I had to lay the fish on its side when I cooked it. I would recommend you find thinner fillets, if you can, and cook them skin side down. I would also recommend you allow a maximum of around 150g/5oz of salmon per person as it is a very rich (but delicious and healthy) fish!
Enjoy the Miso Glazed Salmon with Asian Greens and see you all soon!
Miso Glazed Salmon with Asian Greens
For the Miso Glazed Salmon:
- 2 boneless salmon fillets 150g/5oz each
- 2 Tbsp white miso
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp water
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
For the Asian Greens:
- 2 bok choy
- 1 clove garlic crushed
- 1 tsp water
- 1 tsp toasted sesame oil
For the glaze:
In a small bowl, mix together the miso, sugar, oil and water.
For the salmon:
Preheat oven grill (broiler) and place rack approximately 10cm (4in).
Place salmon, skin side down, on a baking tray. Spread the glaze over the salmon and sprinkle with sesame seeds.
Place under grill (broiler) for approximately 6-10min or until the glaze is starting to brown and the salmon gives a little when touched.
For the greens:
While the salmon is cooking, chop bok choy into quarters lengthways. Wash well. Heat a fry pan over high heat. Add the bok choy, water, garlic and sesame oil and cook for 2-3 min or until the bok choy is wilted.