What's Cooking With Dive? Miso Salmon

Hungry?
Good!
Here we go with a dish so quick and simple that even people who whine that they "don't have time to cook" because they're too busy sat on their fat arses in front of a stupid fucking television can do it.
No excuses!

This dish takes all of five minutes to prepare (the day before you actually need to cook it) and all of eleven short minutes to cook.

First up, you'll want to lay your hands on some of this …

Wild salmon! Yum!
Make sure and get wild. Atlantic or Pacific will do.
If you are such a whingeing cheapskate that you have to have farmed salmon then at least make sure it's organic.
I'll slap you if you use factory fish.

Got your salmon?
Good.
Now grab a bowl and mix up a nice brown slop in it.
You'll want to use:
About a tablespoon of miso paste per steak. And that's miso paste, NOT fake miso paste made with rice or even faker miso paste made with barley that you get from health food shops.
PROPER miso paste!
Miso paste made from soya beans that have been left in a cedar barrel up some Japanese mountain with some mould spores for a couple of years until they go really manky.

Add to that about a tablespoon each of rice vinegar and soy (do use organic - I really don't enjoy slapping people for being ignorant) and about twice that amount of mirin.
As a sop to Joy, sprinkle a little sugar in there if you must, but the mirin is sweet enough so I don't.
If you don't have mirin then go and buy some. It's not expensive but it IS essential.

Righto. Now give that mess a comprehensive seeing-to with a fork or whatever else lays to hand and then whop those salmon steaks in there and have a nice therapeutic splosh and a slap about.
Get them good and covered in goo and then cling-film the bowl and pop it in the fridge.

That's it.
Nothing else to do except lick your fingers and wash up your fork and tablespoon. You can go back and fester in front of the telly if you really must, but come back here in around twenty-four hours and we'll do the cooky bit.

…

Goodness! How time flies!

Get your pinny on and wash your hands.

Put the oven on around gas mark six or whatever the equivalent is on an electric oven and let it pre-heat for around ten minutes.

Take a handful of wakame seaweed and a handful of hijiki seaweed, rinse it and soak it in warm water for a bit.

Then put around a cup of rice per person in your rice steamer and set it going.
You can use any rice for this (though pudding rice would be a little silly) and today I'm using organic Basmati. Jasmine is fine but I personally feel Basmati goes better with this dish.

While all that's going on, pop your icky brown salmon in the oven. I baked mine on foil in a Le Creuset fish casserole, but only so I wouldn't have to wash the gunk off the casserole later; I'm a lazy bugger.

The fish will only need five minutes each side. You do NOT want dried out salmon like something you'd get from a supermarket.
Gack!

In the top of my steamer I just put some yummy green beans from next door's garden for the last four minutes or so, but you can use what you like as a side veg. Local asparagus is good when it's in season.

Time it so the rice is ready a minute or so before your salmon to give you a chance to dish it up first.

As you can see I had some bits of lettuce to use up but not - hey ho - enough to go all around the plate.
Buggrit! This is for eating, not looking at!

Right!
Warmed plate.
Lettuce (or whatever).
Rice.
Plonk on the salmon and drizzle over whatever miso is still in the foil.
Lay the yummy seaweed on top.
Dish up your side veg.

Get stuck in!
It's so delicious!
As you can see, this would normally serve two hungry people (or four as part of a bigger dinner party thang) but I am an accomplished glutton so I ate the lot.
And bloody lovely it was, too!