This salmon marinade recipe works very well for however, you make the salmon: oven-baked, grilled, on the stove or smoked. The one in the picture is smoked because I was trying out a bbq! The recipe below is to make in a pan.
So, I got beautiful salmon fillets at the market this morning…
And swiss chard is in season! So it’s time to get people who don’t like eating leafy greens, eating them! I always try to develop and create new ways to make leafy (and usually boring) greens tastier. This is where the Japanese ingredients and salmon comes in. My boyfriend (and food guinea pig) is an adult child and really hates greens, so, challenge accepted. Game on.
So that’s how I came up with the idea of miso glazed salmon fillets wrapped in swiss chard. I try to always keep Japanese ingredients like miso paste, rice vinegar and soy sauce in my pantry. They’re a must. Not only because I love those flavors but also because it’s a kind of diversity I enjoy having at least once a week (Spanish food can get boring after a while).
