Although the majority of my meals consist of veggies, I’m not considered a true vegetarian as I do eat some seafood. I don’t really care for labels but if you must, perhaps I would be categorized as a “pescetarian.” The Merriam-Webster dictionary definition of pescetarian is “one whose diet includes fish but no meat.” Now what’s their definition of meat? Does it include eggs? Because I eat eggs…and dairy. Whatever.
Which ever category I fall in, I do currently eat fish. And despite my ethical debates with myself arguing the hypocrisy of giving up land animals but not fish, I also have a hard time giving up seafood just for the fact I was raised a carnivore and I live on a tiny island in the middle of the Pacific Ocean! Until I figure it out, I will share some of my favorite recipes for seafood.
I was inspired by Mama Sita’s latest overseas adventure in Japan. She had ‘surprised’, oh wait, ‘shocked’ me with her overnight transformation from “I’m 60 years old- Can you show me how to email for the 100th time?,” to “I’m now iPad savvy- Can you please respond to my MMS I sent you a minute ago?” Did she really just send me a photo message of her miso salmon bento she just sampled for lunch in Sasebo? Really?!
Mama Sita dressing the part.
Here’s my attempt to make what I saw in that MMS. As it turned out…it was pretty delicious!
- 3 5-7 ounce fillets of Wild Alaskan Sockeye Salmon
- 1 package of 9.5 ounces of organic soba noodles (Japanese buckwheat noodles)
- 1/4 cup chopped green onions
- 3 tablespoons somen sauce
- 1 teaspoon toasted sesame seeds
- 2 teaspoons miso paste (fermented soybean paste)
- 3 tablespoons minced ginger
- 1 teaspoon minced garlic
- 1 teaspoons sake or mirin
- 1 teaspoon ponzu
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon toasted organic sesame oil
- 1/2 teaspoon organic blue agave
- 1/4 teaspoon crushed red pepper
- Preheat oven to 425 degrees F
- In a medium pot boil water.
- In a medium bowl, mix in all ingredient for the marinade.
- In a casserole dish, spread 1 teaspoon of either EVOO, vegetable oil or canola oil on the bottom of the dish then place in salmon fillets.
- Spoon and spread marinate on the top of the fillets. Top with sesame seeds.
- Bake for 12 minutes or until cooked through.
- Cook soba noodles for 3-4 minutes. Drain and toss in chopped green onions and somen sauce.
- Serve salmon on top of soba noodles with my roasted broccoli side dish.
- Use a food processor whenever possible. It’s faster and easier. I have a little Kitchen Aid Chef Chopper. It was inexpensive and I use it all the time. For this dish, I used it to mince fresh garlic and ginger.
- Use wild salmon as oppose to farmed raised salmon. It is a little more expensive but taste better and is healthier for you and better for the environment.
Recipes by Girl in the Green Apron/ © Copyright 2011 - All Rights Reserved
Super Food Ingredient: Ginger
- Ginger is high in potassium, magnesium, copper, manganese and vitamin B-6. It is known to help alleviate aliments such as nausea, gas, bloating, diarrhea, menstrual cramps, headaches and is believed to have anticancer properties.
Posted by: LeeAnne