Tag Archives: sauce

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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yummy putanesca sauce

For this super easy sauce, I was inspired by Jamie Oliver’s advices.

For 4 persons:

Heat a little olive oil in a cast iron pot, add 2 garlic cloves (peeled, desprouted, and minced).

Leave to cook on low heat until the garlic starts to golden. Keep aside in a bowl.

In the flavoured oil, stil warm in the cast iron pot, add 2 cans of tomatoes (i cubes) and 1 tbsp of dried oregano. Leave to cook on low heat for at least 30 minutes so it thickens. Season as you like with sea salt flakes and freshly ground pepper.

In the bowl where you put the garlic, add 50g of capers (I didn’t have any so I used salicorne in vinegar. Salicornes are French seaweed), 80g of pitted black olives.

10 minutes before serving, add this mix in the sauce and leave to simmer.

If you have acidity problems, add 1 tsp of baking soda.

Serve with zucchini spaghetti (al dente), or if you eat gluten, with al dente linguine.

Delicious!

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