I really enjoy the flavours of Japanese cuisine but have little experience cooking the food myself so I was drawn to this recipe for Miso Salmon with Sesame Salt, (from the book Seasons, but also available here) served with stir fried garlicky sugar snap peas and one of the suggested sides, rice. Prep time was minimal and involved only blanching the peas and marinating the salmon briefly in miso and rice wine vinegar, and the dish took only minutes to cook.
I served the salmon with Japanese Mushroom Rice, which I attempted to shape into nori-wrapped onigiri/rice balls (from the book Japanese Farm Food by Nancy Singleton Hachisu), and the suggested pickled ginger.
Fantastic! Very fast and light and a welcome reprieve from the rich food of the holiday season. Perfect for a dinner with friends.
Visit here to see what other IHCC members cooked for company.