Miso Glazed Black Cod

 
MISO_COd

November 16th 2011By Geila Hocherman

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.

 

Grilled Salmon With Dijon-Raspberry Vinaigrette

 
RaspberrySalmon-big

May 10th 2012By joyofkosher

Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.

 

Grilled Salmon Over Lentil Salad with Walnut Vinaigrette

 
Grilled_Salmon_over_Lentil_Salad_with_Walnut_Vinaigrette

September 20th 2011By joyofkosher

This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts.