Incorporating all the Ayurvedic flavors, this entree is delicious and nutritious! Recipe included!
Today I am going to cook a Miso Salmon with a sweet pea sauce, where the starch in the pea juice is going to help the sauce thicken itself, all by itself. Really great stuff. So let's get started.
I am going to make the marinade. Here I have some really nice miso. This is a great source of soy protein. It's smashed and fermented with a little bit of sea salt. So I don't have to use salt.
Here I have a tablespoon of water and a tablespoon of lemon juice. Lemon juice brings little bit of acidity. And then I have some tamari.
So we have soy protein in couple of forms, which is great. Now, one of the things that we're going to do here, is kind of what I call "cure the salmon." Little bit of salt and little bit of lemon juice in this marinade is going to draw some of the juice out of the salmon, and some of these fermented flavors and a little bit of that saltiness and the tanginess of the lemon juice is going to find its way deeper into the meat of the salmon.
So this is the great way of having the salmon taste mysterious all the way through, instead of just a little bit seasoned on the surface. So what I do is I put it on a plate, cover it and put it in the refrigerator for at least for 2 hrs and this is what it looks like when it's done. I turn it over one time and as you see its really beautiful. Now we're going to set this here and start preparing for the sauce. Now in this bowl you can see that I've already juiced a little bit of the peas.
