Miso Ginger Rum Salmon

Good evening everyone, I just finished another busy 12 hour day at work.   I have made a colourful dinner tonight.  In fact I think I have covered all the colour in the rainbow.  Tonight I have started with a mixed lettuce salad with cranberries, purple carrots, peppercorn goat cheese and red pepper.

Then I pan fried king oyster mushrooms with onions, purple and orange carrots, in a frying pan in a small amount of butter until mushrooms golden brown.  Then I added red wine.  (I always keep wine that has outlived it's drinking days for recipes like this) I also added chopped garlic, ginger and scallions.

I also added quinoa from dinner last night at the end to warm up.

I made a delicious Miso Ginger Rum Salmon.


T's Miso Ginger Rum Marinate


Red miso past 2 tablespoons
1 shot of 1919 Rum (expensive but delicious) 
squeeze the juice of half a lemon
squeeze the juice of half a lime 
2 tablespoons brown sugar
2 tablespoons tamari soy sauce
1 teaspoon minced fresh ginger
2 teaspoons olive oil


Marinate fish
Cook at 350 covered for 10-15 minutes

I also made my mango salsa...  Here is the dinner all together

Cooking is at once child's play and adult joy. 

And cooking done with care is an act of love.”

Craig Claiborne, ‘Craig Claiborne's Kitchen Primer’

Dinner March 1st

So tonight on the menu, pasta with lamb skewers

I fried three slices of bacon, until cooked, then removed from pan.  I removed excess fat and fried cremini mushrooms until golden brown, I added pink and purple carrots, onions and garlic and continued to fry.  I waited till the onions were fried, then added red peppers and chick peas, 3 tablespoons tamari soy sauce, and 1/2 cup white wine and 2 tablespoons or goat cheese, and pepper.  Meanwhile I had pasta boiling.  I added the kale and pasta into fry pan, mixed and served.  With crumbled bacon and Parmesan cheese.