Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

Scallions appear in so many recipes as garnish, but it's rare to find a recipe that makes them a major player. This means that when I end up buying a bunch to use sparingly in a recipe like Spicy Thai Coconut Quinoa, the remnants either end up garnishing anything remotely appropriate or just going to waste. It's much more interesting to make them a principal player in an composed dish, and I fortunately didn't have to look too far for inspiration.

Like virtually every vegetable I've encountered, roasting brings out the best in scallions, cultivating a smoky sweetness that tempers their typically sharp edge. That same cooking technique creates a beautiful crust on the salmon, meaning you only need a few minutes to get both ingredients ready for the oven, and a couple quick check-ins during the cooking process. I chose barley for my grain base in this dish, but rice or even quinoa could work, though I particularly love the combination of chewy barley, tender fish, and soft and crispy scallion bits. Miso, though expensive and typically only available in fairly large containers, is a great umami-packed shortcut ingredient that introduces a ton of flavor to any dish with just a scant amount. The saltiness is balanced by the acidic vinegar, rich and toasty sesame oil, and sweet honey, happily uniting the barley, scallions, and salmon.

Healthy, delicious, and ridiculously quick and easy, this recipe is enough to make me buy scallions for more than a finishing touch.

Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

inspired by Saveur

serves 2

2 bunches scallions (about 1 pound), trimmed
Olive oil
Kosher salt and freshly ground black pepper, to taste

1/2 cup pearled barley

Two (4- to 6-ounce) salmon fillets
1 tbsp. white or barley miso
2½ tsp. rice wine vinegar
1 tsp. toasted sesame oil
1½ tsp. honey
Red pepper flakes (optional)
Sriracha or other hot sauce, for serving  (optional)

1. Prepare barley according to package directions. Set aside and keep warm.

2. Heat oven to 450°. Toss scallions with enough olive oil to coat, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15­ minutes, adding salmon partway through (see next step).  

3. Brush the salmon fillets with olive oil and season with salt and pepper. Add the salmon fillets about 5 minutes into the scallion roasting time, depending on the size of the salmon fillets, making sure to allow at least 4 to 6 minutes per 1/2-inch thickness. Roast until salmon is opaque and flakes easily with a fork.

4. Transfer barley to a serving dish and top with scallions and salmon, flaking if desired. Whisk miso, vinegar, sesame oil, honey, and red pepper flakes, if using, in a bowl until smooth and drizzle over the top. Serve promptly, garnishing with hot sauce, if desired.

Spicy Kale Salad with Miso-Mushroom Omelet

It's not often that I discover a recipe that is truly a new culinary concept for me. Eggs are a staple food in my diet and it seems like I've prepared them nearly every possible way. More times than I can count, especially when I'm pressed for time, my dinner has been a veggie-packed frittata or omelet with a side salad and toast. With the thousands of bites of frittata and salad I've taken so perilously close to each other, I can't believe I'd never thought to cut up an omelet to top my salad until this recipe. But I'm here to tell you that it's fantastic!

It surely doesn't hurt that this particular omelet is one of savoriest you can make. Umami powerhouses miso and mushrooms team up in the omelet itself and with a topping of Parmesan cheese, this savoriness can scarcely be rivaled. Miso isn't a terribly common ingredient, though with the mainstreaming of sushi, it's finding its way into a lot more restaurants and home kitchens. I'll confess it might seem like a big investment for being used in a such a modest amount, but it's one of the best ingredients to have around for adding a quick punch of umami to a dish, especially when eating vegetarian. (But if you're in a real pinch, a bit of soy can almost do the trick.) It takes a hearty green like kale to hold up to the robustly flavored omelet and the spice of vinaigrette livens up every bite. Toasted pecan bits finish the dish with a rich and toasty note with a mere slice of crusty bread all that is required to turn this into full meal.

Spicy Kale Salad with Miso-Mushroom Omelet

adapted from Serve Yourself by Joe Yonan

serves 1

1 tablespoon unsalted raw pecan halves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged 

2 tablespoons Lemon Chile Vinaigrette (see below)

1 ounce coarsely grated Pecorino Romano or Parmesan cheese

Freshly ground black pepper

1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.

3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.

4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.

5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and cheese to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

Lemon Chili Vinaigrette

1 clove garlic

1/2 teaspoon kosher salt, plus more to taste

1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)

1/4 cup chili-infused oil

1/4 cup extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey 

Freshly ground black pepper

1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.

2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Miso Soup with Shrimp

Like so many of the less-than-standard ingredients I have at home, the red miso and shiratiki noodles in my refrigerator were bought on a lark. Inspired by the many bowls of miso soup I've enjoyed while out for sushi, I make simple miso soup at home on a regular basis, but a healthy supply of miso paste still remains in the fridge without any particular destiny. I typically think of miso soup as a light side, but a recipe from Whole Foods Market inspired me to make this much more substantial dish.

Even though I used what is considered a relatively intense miso (red), but I still found this soup to be full of flavor without being overly assertive. A welcome change from my usual weekly fish/seafood dinner, this combination of delicious shrimp and fresh broccoli, accented by a touch of spice, is far more satisfying than something so surprisingly low calorie seems like it could be. Shirataki noodles, although becoming much more common in grocery stores, may be impossible to find for those not in larger cities, so feel free to use 4 ounces of udon or soba noodles (or even whole wheat spaghetti) instead (as in the original Whole Foods recipe).

In addition to relishing in the beautiful flavor profile, I was particularly delighted by how quickly this entire meal came together and that none of the ingredients need much in the way of prep. A great way for fans of Asian food to enjoy classic flavors, but also a gentle introduction to the uninitiated, this soup (or some variation thereof) is sure to make it back onto my dinner table, hopefully getting a chance to grace yours as well.

Miso Soup with Shrimp
adapted from Whole Foods Market
serves 4 as a first course or 2 to 3 as a main

6 cups vegetable or low-sodium chicken broth
8 ounce package tofu shirataki noodles (I used spaghetti-style)
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) fresh or frozen broccoli florets
1/4 cup water
2 tablespoons miso (darker miso will have a more intense flavor; I used red)
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 to 1/2 teaspoon red pepper flakes (optional)

1. Cook shirataki noodles according to package directions and set aside.

2. In a large pot, bring broth to a boil. Add shrimp and broccoli, cover and simmer until shrimp are just cooked through and broccoli is bright green, 4 to 5 minutes.  During the last few minutes of cooking time, add the shirataki noodles and cook until warmed through. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

3. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Mushroom Pecan Burgers

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook.  I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Miso Soup with Garlic and Ginger

I'm up for sushi pretty much any time, and although I'm not quite brave enough to attempt making my own at home yet, I thought I'd try making one of the most common sides at sushi/Japanese restaurants, miso soup. Every time I walk past the miso at Whole Foods or Willy St. Co-op I'm tempted to buy some to experiment with, but it took having an actual recipe in hand to get me take the plunge. Miso soup is usually served as a first course, but I found this recipe with more substance than your typical miso soup and served it as a main course (serves 4) for a lovely, light summer dinner. I'm the first to admit its not traditional, especially with a side salad and roll, but it is a wonderful way to use plentiful summer produce and enjoy the unique flavor of miso. This soup is mild and refreshing, thought you may want to increase the amount of miso for a more assertive flavor. 

Now that I have a big container of miso, I anticipate making miso soup on a regular basis as well as encorporating it into all manner of sauces, marinades, and salad dressings. I'm always game for experimenting with new ingredients and opening up my culinary landscape and I can't wait to dive into the world of Japanese food, from miso soup and sushi to teriyaki and hibachi. Food is one of the most fundamental ways to learn about a culture and I look forward to what I'll learn on this new culinary path.

Miso Soup with Garlic and Ginger
from Whole Foods
serves 8

1 tablespoon unrefined sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions

1. Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

2. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.