Very successfully, at that. The salmon was sweet, the tomatoes and their topping were both tangy and spicy, and the grits added a more mellow, creamy accent. My favorite part was the coating on the tomatoes, which stayed crunchy even after they had cooled to room temperature.
1 tablespoon yellow miso
2 tablespoons brown sugar
1 tablespoon orange juice
2 6-oz salmon filets
Mix first three ingredients together in a small bowl and set aside.
Move oven rack to topmost position and preheat broiler. Place fish filets on a foil-lined baking tray. Brush thickly with miso mixture. Broil 6-8 minutes until glaze is bubbly and charred in spots.
Fried Green Tomatoes
2 green, unripe tomatoes, cut into 1/4" slices
1/2 cup all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
vegetable oil, for frying
salt and pepper
Dip tomato slices into flour, then egg, then panko. Fry in a bit of vegetable oil until crisp and browned on both sides. Remove to a paper-towel-lined plate and sprinkle with salt and pepper. Serve with sesame mayo.
2 tablespoons Kewpie mayonnaise (if you don't have Kewpie, your favorite mayo is fine)
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 dash Asian hot chile oil, or a bit of cayenne
dash garlic powder
In a small bowl, mix mayonnaise, ginger, sesame oil, and garlic powder. Refrigerate until ready to use.
1 cup grits
2 cups water
1 tablespoon wasabi powder
2 teaspoons butter
salt and pepper to taste
Place grits and water in a large microwave-safe bowl. Cover with plastic wrap and nuke on high for 8-10 minutes, removing to stir halfway through, until the grits have reached the desired consistency. Stir in wasabi powder and butter and season to taste.
Posted by theminx on Minxeats.com.