Another Fabulous Recipe from Happy Hour, Salmon in Miso
This recipe is another tasty one but also great for your health. Both salmon and miso are high in omega-3 fatty acids which helps your body reduce inflamation, can help regualte your blood preassure, makes your skin glow, and even helps prevent cancer.
Add the mirin and sugar to a small, nonstick saucepan and bring to a boil. Reduce heat to medium and continue to boil for three minutes, whisking as it boils to create a smooth miso marinade.
Reserve 1/3 cup of the miso marinade and set aside. Pour the remaining miso marinade over the salmon filets in a gallon zip-lock bag or shallow dish. Let salmon marinate in refrigerator for at least an hour (or up to 12 hours). Grill the salmon fillets skin side down about 5 inches from the coals or heat for about 14 minutes or until salmon is cooked throughout. You can lightly brown the top of the salmon fillets by broiling briefly in your kitchen oven or by gently flipping salmon fillets over and grilling them, flesh side down, for a couple of minutes.
Meanwhile to make a miso sauce for the table, add the 1/3 cup of reserved miso marinade to a small nonstick saucepan and stir in 3 tablespoons fat-free half and half and a teaspoon of flour. Bring to a gentle boil, stirring constantly, until the sauce has reached desired thickness. Add snow peas to a small microwave safe dish with ¼ cup water, cover and cook on HIGH until snow peas are just tender (about 3 minutes).
Serve each serving of broiled salmon over a scoop of steamed white or brown rice (if desired) and to with a drizzle of the miso sauce and fan some snow peas on top for a garnish.
So I have finally started breathing new energy into my writing career. Yes--I have been in a slump. I'll admit it. Life became insanely stressful and busy over this past year and instead of my usual 3 books a year, I have not written a manuscript for a year. Gulp--I said it--well sort of (I wrote it). Lucky for me, I did have some new books released into the world, (Patron and Happy Hour) but now it's time to get back to business.
My problem as a writer has always been that I have a bazillion ideas running through my head at any given time, and I want to write them ALL right at that moment. That becomes overwhelming because let's face it, it's an impossible task. Then, I lose my focus in the haze of overwhelm and I top it off with outside stress from just plain old life, and then all I want to do is go spend time with my horses because 1. they don't talk back., 2. they are very forgiving souls, 3. they don't judge. In other words, they are perfect for stress re…
Michele was kind enough (or just not well thought-out enough) to ask me to blog with her. In another naive move, she gave me her password so I took it upon myself to screw with her blog and move everything around. Poor woman. Anyhow, I took a very formal survey on Facebook about which inane subjects the public would like me to address. Those View ladies have “Hot Topics” but I’m just going with “Lukewarm Topics That Have No Important Bearing on the World Whatsoever.”
So by request, here are my thoughts on today’s pressing issues:
Twitter: There is no way to discuss Twitter without sounding vulgar. “I tweeted/twatted/twittered….” Any way you put it makes it sound like you’re busy getting yourself off. Which maybe you are, but I don’t want to know about it. And if I did want to know about it, I’d certainly want more than 140 characters of detail. Go the Carrie Prejean route. Live a little. The bigger problem I have is that Twitter confuses me because I can’t keep track of anyone, so I wri…