Miso-Marinated Salmon

It’s a new year which means it's time to explore bold flavors in your kitchen. Today we talk miso paste, a delicious fermented soy bean paste (trust me it tastes much better than it sounds). Miso paste is rich in glutamates, which gives foods that meaty bold taste known as umami. We carry miso in the Health Market refrigerator section.

Miso is delicious in soups, whisked into mayo, mixed into salad dressing and one my favorite applications is in a marinade for salmon (see recipe below). 

Miso Salmon

All you need:

-¼ cup miso (a little goes a long way)

-2 tablespoons rice wine vinegar

-2 tablespoons low sodium soy sauce

-2 teaspoons sesame oil

-A pinch of sugar

-2 cloves garlic, minced

-4 eight ounce pieces of salmon

-Sesame seeds

All you do:

1. Whisk together the miso, rice wine vinegar, low sodium soy sauce, sesame oil, sugar and garlic in a bowl. 

2. Pour the mixture over the salmon and marinate for about an hour. 

3. Grill to desired temperature.

4. Top with sesame seeds.
5. Enjoy!

Delicious, simple and bold.

Keep cooking with big flavors in this new year and as always, Praise the Lard!

-Chef Alex

New Year, New Flavors

Happy New Year my Hy-Vee Friends!

I could tell you how to start the new year by eating healthier. You know the pitch—eat more grains, drink more water, skip the bacon...while that is all sage advice, you can visit our dietitians for that! I am here to talk to you about new flavors in the new year! With the new year I propose you try new bold flavors that you might not have not done in the past. Think outside the box.

Our line of Food Trk Fusion sauces is a perfect example. Inspired by the bold flavors of food trucks, Food Truck Fusion has a variety of sauces that include ingredients like gochujang (a fiery Korean bean paste) and sambal (an Indonesian garlic chile paste). Simply grill up a steak, splash some sauce on and you have an exciting new dish to welcome the new year!

Stay tuned for more bold ideas for your new year and as always, Praise the lard!

-Chef Alex