Instructions
Salmon - classic miso salmon mingle
Sweet potato fennel puree (or soup 🙂)
- 2 medium sweet potatoes (or one large) cubed
- 1 small fennel bulb sliced
- 1 large shallot - large choped
- 1 clove garlic
- 1 thumb of grated ginger
- 2 TBSP mirin
- 2-3 TBSP olive oil
- Salt
- Tiny bit of pepper (some white pepper, if you have it)
Instructions
- Roast everything on 375F for ~30-45min until veggies are soft (don’t want them too brown since it’s going in soup)
- Boil roasted veggies in water, veggie broth, or chicken stock (Water was nice since it held onto the veggie flavors well)
- Blend until smooth
- Add liquid to desired texture
- Add cream / coconut cream is options
Mushroom topping
- Slice 6oz of mushrooms (any kind)
- Sautee w a bit of butter or OO until browned
- Add garlic clove or garlic powder
- Deglaze with mirin
- Add a bit of soy sauce
Pepper pickles
- 1/2 cucumber sliced
- 2 medium carrots sliced
- Sauce
- 1 TBSP gochugaru
- 1 TSP salt
- 1 TSP sesame oil
- 1 TSP toasted sesame seeds
- 1 TSP rice vinegar
- 1 clove garlic grated
- Rub sauce all over veggies (can add other veggies)
Coconut rice
- 1 cup rice
- 1 cup coconut milk
- Fill rest of the rice cooker up with water
- Bit of salt
- 1 TBSP brown / coconut sugar
- 1 TBSP soy sauce
- Optional: 1-2 slices of ginger