What Would Peter Do?
Miso. What the heck is miso, anyway? My blogging friend, Peter of Cookblog, uses it quite a lot in his cooking, which I have always admired, so I decided to find out and perhaps start using it myself. One of the best things about blogging is the new ideas I get from fellow bloggers.
I have had miso soup in the past - who hasn't? - but never really knew what it was. That seems a shame, since I lived in Japan for nearly a year and enjoyed many a bowl of miso soup, then and since.
It's a seasoning but, even more, it's a protein-rich natural ingredient to many dishes. Peter mentioned having used it to slather on his salmon, along with some maple syrup before broiling and I thought that sounded pretty good. After a lengthy search in my market, I discovered where they keep the miso and brought a little tub home in triumph with a nice piece of wild coho salmon. I always have maple syrup since I got spoiled by the real thing many years ago and have never looked back.
Slather and pour. Flip. Slather and pour again. Grill on the Jennair, grill pan or broiler until just short of done in the center. Plate next to some red winter chard that has been garlic butter-steamed. The miso added a mildly salty flavor while the syrup brought the dish to the sweet side, a tasty teaming with the slightly bitter-but-savory/buttery chard. The colors were great together, too, although the photo doesn't do justice to the rich orange of the salmon.
Now that I have my little tub of miso, I am set for serious explorations. If you have suggestions for what to try next, I'm all ears. What would Peter do?