Monday, August 15, 2011

Miso Glazed King Salmon and Potato Pancakes

Did a little salmon fishing this past weekend and came up empty on keepers.  Out of the five I reeled in, all had to be returned due to protection laws.  Luckily, my friend caught a 16 pound Chinook and was very kind to share a piece with us.  Fishing is probably 2nd or 3rd on my list of favorite hobbies, after cooking.  What draws me to it is the peace of it, the excitement, the skill involved, sometimes the dumb luck of it all, and the wonder of what is living under the water that we cannot see, but can still catch with the proper lure. 

3 Tbsp light miso
1 Tbsp light soy sauce
2 Tbsp sake
1 tsp rice wine vinegar
Combine all ingredients and marinate salmon filet for about 4 hours.  Grill salmon to medium rare.


For the potato pancakes:
1 lb Yukon gold potatoes
1/2 sweet onion
2 Scallions, finely sliced
1 Egg, beaten
Salt and pepper to taste


Peel and grate the potatoes.  Rinse quickly under cold water, drain and squeeze out excess liquid.  This will keep the potatoes from browning.  Grate the onion and squeeze excess liquid out using a paper towel.  Mix potatoes, onion, scallion, egg and salt and pepper together.  Heat a large skillet over medium high heat and add enough vegetable oil coat the bottom of the skillet, about 1/8".  Take a couple tablespoons of potato mixture and flatten with your hands and gently place in the skillet.  Don't crowd the pan.  Adjust temp as needed to cook the inside and crisp the outside...somewhere between medium and medium high heat.  Drain on paper towels and keep warm in the oven until ready to serve.
There's nothing like freshly caught salmon and home grown potatoes.  Yum!


Oh, and a few pics for the chicken update.  Now 10 weeks old, and doing well.  They love scratching around in the garden.  Pacino is slowly getting better with being around them.  They are roosting at night, each night earlier than the next.  Romaine lettuce and fresh corn are favorites, but dried meal worms take the cake.

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