Here comes the last post of the cucumber series. That's sad - just kidding. I'm glad I found a way to use up the cucumbers - wisely shall we say? If I had to eat cucumber alone as a main course, I wouldn't be able to eat it again for weeks. Incorporating it in a dish worked really well for me and I didn't get sick of cucumbers!
Vinegar pickled cucumber was the first idea that popped in my head but I managed to make it last. It's simple, easy to make, and goes well with many dishes. I took more time to think of what would go with it than thinking of making pickled cucumber. Ha.
I then thought of what I've been wanting to make - Miso marinated salmon. It's now time to make it! Miso marinade is the miso paste I used on Miso Ramen post. I also made sushi rice to go with. I marinated two nights and it was so tasty! I need a little more flavor as one night isn't enough to get a flavor for me. Marinade it one night is practical, so feel free to adjust to your preference. I first used cod fillets on a grill. It was a mishap. The cod was too flaky. It fell apart on the grill. Therefore, I packed and brought it on our boat. We had a date night on the boat. I was fine with this mishap I guess - hehe.
I later changed to salmon fillets (or any firm fish) and broiled them instead. You can see a burned spot on the salmon. Don't panic!! It's normal when you grill miso. The burn is actually from the miso paste.
Miso salmon, sushi rice, and vinegar cucumbers with a sprinkle of black sesame seeds - Heaven!
Miso Marinated Salmon
4 salmon fillets, skin on
1/2 cup miso paste or use all from the recipe - recipe can be found here
- Marinate salmon on a tray or casserole over night or two nights in a fridge
- When ready to eat, scape off miso paste.
- Put in under a broiler on high for 4-5 mins on each side
Vinegar Pickled Cucumbers
Yield: 1 cup
1/2 English cucumber
1/2 cup water
1/4 cup rice wine vinegar
3 tbs sugar
1 tsp sea salt
Black roasted sesame seeds
- Run a knife four way quarterly to cucumber (not all the way). Slice it off. You should have four pieces per slice (see photo)
- Combine everything in a bowl. Whisk until mix and sugar dissolves or you can pop it in a microwave for 20 seconds until sugar dissolves.
- Whisk well. Let cool.
- Add cucumbers and refrigerate it for a few hours or overnight.
- They can be kept in a container for a few days
Sushi Rice for 1 cup
1 cup cooked short grain sushi rice
1-2 tbs rice wine vinegar for sushi (this is different from regular rice wine vinegar)
2 tsp black roasted sesame seeds
- Mix rice, vinegar, and 1 tsp of sesame seeds.
- Sprinkle the remaining tsp of sesame seeds in top
How to cook sushi rice properly:
I got a chance to take a sushi class for charity a few months ago. What intrigued me was how to cook sushi rice. I had and have been cooked a short cut way. The proper way is that you soak sushi rice (short grain) with water over night. After it's cooked, you spread it out loosely on a bamboo tray or steamer. Use a bamboo or plastic rice scoop cut it diagonally to let the air in to cool. Have the other person fan it while you're cutting the rice. You could make your own rice vinegar for sushi or use a store-bought.
I wash a starch off with water and cook in a rice cooker with 1:1 proportion; just like cooking Jasmine rice. I didn't wait for the rice to cool off. Well, I did a little bit. Add rice wine vinegar for sushi and I'm done!
- Serve a miso salmon with rice and vinegar pickled cucumber. Sprinkle with sesame seeds.
- Enjoy it!