It’s a multicolor day. For the eyes. And for the tummies.
Beautiful red tomatoes, vibrant yellow squash, and sweet green chili. They were all looking incredibly irresistible.
I am a veggie lover. Truly. Gotta have my veggies. Everyday. Broiled veggie is one of my favorites.
I wanted to make and complete the dish with salmon for a dinner. But it ended up being a perfect brunch. Our new flower window boxes set the background. Brazilian jazz set the mood. Sparkling wine cure the thirst.
The cooking was simple which left enough time for W and I enjoyed the rest of the afternoon. Watched the new movie, Argo. Hiked up Mission Peak for sunset (on an impulse).
How did you spend your weekend?
A few notes:
– You can use almost any type of vegetables preferred. Pay attention to the cooking time of each type of vegetables to avoid over-cooked of some types.
– You can use fresh ginger sauce for the salmon if you have it. Chopped and minced to make the ginger sauce.
– If your grill pan is not oven friendly, transfer the salmon into a baking tray. Like I did.
cherry tomatoes, about 600 gm, halved
2 small round tomatoes, sliced
1 large yellow squash, chopped
2 Mexican green chili, halved and seeded
1 tbsp & 1 tsp Silician olive oil
1 1/2 tsp Cajun seasoning
1 tsp rosemary, chopped
3 cloves garlic, smashed
pinch of freshly ground pepper
Turn on the broiler to high.
In a small bowl, mix together the olive oil, Cajun seasoning, rosemary, garlic and pepper.
Place the vegetables in a baking pan and drizzle with the mixture. Give the pan a few shakes and tosses to evenly coat the vegetables.
Broil for 15 minutes, or starting to softened and char. Turn the vegetables during the cooking process to avoid from burning. Plate and add some freshly ground pepper before serving.
Baked Miso Salmon
2 pieces of salmon steak (with skin on), about 300 gm each
2 1/2 tbsp miso paste
3 tbsp mirin
1/2 of lemon, juiced
4 tsp soy sauce
2 tsp ginger powder
1 tsp oil
Rinse the salmon and pat dry with paper towels. Scale if necessary.
In a small bowl, mix together the miso paste, mirin, lemon juice, soy sauce and ginger powder. Smooth out any clumps in miso paste.
Marinate the salmon with the mixture. Cover and put in fridge for at least 1 hour. The longer the marination, the more flavor the salmon becomes.
Preheat oven to 395F or 200C when ready to cook. Remove the salmon from fridge. Wait for about 5 minutes to bring it back to room temperature.
Scrape off the marinade using a spoon. Reserve the marinade in a small bowl and add 2 tbsp of water. Stir well and set aside.
Heat oil in a pan (or grill pan) over medium heat. Cook the salmon until golden brown, about 5 minutes, each side. Make sure the side does not burn. Carefully turn to avoid the salmon from falling apart.
Transfer to the oven Bake for about 8 minutes, or almost cooked. Open the oven door, carefully pour the marinade mixture onto the surface of the salmon. Continue to cook for another 5 minutes, or your preference.