This week, Allrecipes' cook Michelle Stern, whips up her Miso-Glazed Salmon. Delicious and simple to prepare, this recipe takes only an instant to prepare, especially when your young sous-chefs join you in the kitchen. Salmon is one of those incredibly versatile foods that can be made a million different ways. This recipe is easily cooked on your stove in less than 20 minutes with a delicious marinade of sake, miso paste, mirin, soy sauce, and brown sugar. Yum. As a side treat, we also threw together some baked Kale Chips, a healthy and delicious alternative!
View Michelle's Miso-Glazed Salmon Recipe at Allrecipes.com >>>
View Michelle's Kale Chips Recipe at Allrecipes.com >>>
Allrecipes cook, Michelle, is quite an inspiring woman. An advocate for cooking at home with your kids, Michelle is owner of the similarly named What's Cooking With Kids, a certified-green company that offers healthy and seasonal cooking classes to kids in the San Francisco Bay Area. Additionally, she is also a volunteer in Michelle Obama's "Chef's Move to Schools" program, helped launch a salad bar in her local school district, and is now a published author!
Q: Should I remove the skin before cooking?
A: Remove the skin from the salmon before you cook it to avoid burning the skin. If you choose not to, you can simply peel the skin from the underside of the salmon when it has finished cooking.
Q: What should I look for when purchasing salmon?
A: Fresh salmon should never smell fishy. The flesh should be bright and moist and not discolored along the edges. If you're buying a whole salmon, its eyes should be bright and clear; the skin, silvery and shiny, and resilient to the touch.
Q: How long can I keep it before cooking it?
A: Salmon is best when eaten the same day you buy it. But it will stay for a day or two tightly wrapped in plastic and stored in the coldest part of the fridge. You can freeze salmon for up to 6 months. To thaw, take it from freezer to fridge the night before you intend to eat it. Or if time is an issue, submerge fillets in cool water; frozen fillets should be completely thawed in about an hour or two. Never thaw salmon at room temperature because bacteria can build up in the thawed outer portions even as the center remains frozen.
"Salmon are like men: too soft a life is not good for them." ~ James de Coquet
We originally stopped by Michelle's house as she was hosting a cookie decorating party. Cookies Across America is a program created to mobilize Allrecipes' passionate community of more than 20 million home cooks to decorate and donate cookies through a partnership with Crisco and "Drop In & Decorate", a non-profit dedicated to providing joy and hope with decorated cookie donations. The program is focused on spreading the sweet joy of cookies to those in need during the holiday season. But we didn't stop there. With this accomplished cook, we also wanted to shadow her while she whipped up one of her delicious recipes! Ok, two. With a backyard full of fresh vegetables, chickens, and a trampoline, I knew I was in for a treat!
The delicious Miso-Glazed Salmon was a breeze, so easy kids could do it which I think is the point. With a delicious marinade of sake, miso paste, mirin, soy sauce, and brown sugar, it took less than 20 minutes to pull this all together and eat. One thing to note is not to let the pan get too hot! I take the blame. Salmon can burn quickly if the cook is distracted by a film crew! Ha!
For something healthy to go with the salmon, we headed to the backyard, grabbed some fresh Kale, and made Kale Chips! With just a bit of olive oil and salt, these were beyond easy to make and sooooo delicious! They immediately melt on your tongue.
Bouncing around on the trampoline, we said our goodbyes and looked forward to the release of Michelle's new book, "The Whole Family Cookbook" that came out this month. This is a must have for your kitchen shelf and fun for the entire family. You can find out more at the link below. Thank you, Michelle! I'm making the Kale Chips this weekend!
What's Cooking with Kids
A Certified Green business that offers healthy and seasonal cooking classes and birthday parties to children of all ages in the San Francisco Bay Area. We are proud to support local farmers and use organic ingredients whenever possible. Our unique approach to teaching includes charitable events that motivate families to step up to the plate to use food & cooking as a means to help the less fortunate.
The Whole Family Cookbook at Amazon. com.
There's no better way to teach your children to eat fresh, healthy, organic food than with recipes you can cook and eat together! Written by the founder of San Francisco's premier children's cooking school and award-winning, green-parenting blogger Michelle Stern, this cookbook gives your family the resources you need to cook delicious, local food in any season. Whether you're cooking Summertime Kabobs on a balmy June evening or Sweet and Savory Turnovers for a toasty winter breakfast, your family will learn to love the wholesome food--and priceless memories - you can make together.
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