Tag Archives: can be vegan

Salmon candy (or tofu, chicken, duck…)

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This is a recipe I love, it’s easy to make, very tasty ( a bit of umami there that’s quite attractive to the taste buds) and versatile.

You can adapt the sauce to suit your diet: use it on another fish, on poultry (duck is great and chicken too), or on tofu.

The ingredients:

  • 3 tbsp of red miso
  • 3 tbsp of mapple syrup
  • 1 tsp of sake or rice vinegar
  • salmon filet, white fish, chicken or duck breast, firm miso

    Turn on the oven at 85°C.

    Mix the red miso with the mapple syrup and the sake to get a smooth sauce. Pour over your protein and put in dish.

    Cook in the oven for about 30 to 45 minutes, until cooked through. As it is a very low temperature, the protein still melt in your mouth and that’s why I call it salmon candy.

    I serve it with steamed rice, steamed brocoli that I sauté for a few minutes with soy sauce and a bit of coconut oil in a hot wok. I like to add some sprouts (like sprouted leeks) and peanuts.

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I really like the flavors and the depth of the taste coming from those simple yet luxurious ingredients. I love some Asian food now and then but I’m not really convince by the (lack of) quality from the take away around my home. Also, I’d like to avoid MSG or too much refined sugar.

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spring menu

Today it’s pretty windy and we fear everything will fly away. But still spring is there! Flowers bloomed on the cherry tree and you better enjoy it before the wind takes it all! Leaves are burgeoning and green is coming into our plates! 

Last Friday, during one of my cooking classes, we made:

spinach salad with chorizo and oranges

   

risotto with spring onions, curried chicken and al dente vegetables with fresh herbs: carotts, green asparagus and snowpeas wth flat leaf parsley, chervil and tarragon

 and soft still warm madeleines !

I’m sharing with you

THE SPINACH SALAD WITH ORANGES & CHORIZO 

For 8 

2 bags of spinach, stems removed

2 peeled and minced shallots

3 oranges 

1 table spoon of mustard

some chorizo in slices

salt and pepper to taste

some olive oil

• Wash the spinach. 

• Heat a pan and grill the chorizo with the shallots until soft and lightly golden. 

• Wash 2 of the 3 oranges and zest them. Peel it to get to the “meat”. Take the orange’s supremes with a very good knife then press what’s left to get as much juice as possible.

• Press the last orange and add to the previous juice. 

• Mix the mustard with salt and pepper. Add the zest and the orange juice. Mix welle and whilemixing, add the olive oil little by little so you get a beautiful emulsion. Pour the vinaigrette on the spinach, to taste. Add the oranges’ supremes and the chorizo. 

• Mix well, serve and eat right away. 

For vegetarian and vegan, you can replace the chorizo by grilling peeled almond with salt and paprika (if it’s smoked it’s even better)!


This delicious menu is to be shared among good friends hopefully with a ray of sun like in this pcture over our service table!

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