SLO LIFE Magazine Apr/May 2019

JESSIE’S TIP:
Black cod and/or scallops can
be substituted for the salmon.
And, you can always add more
or other citrus to the salad such
!as grapefruit.
WEEKDAY SALMON
4 5 oz pieces of salmon or ½ wild salmon, skin on
¼ cup oil
½ cup light miso
3 oz sake or 2 oz vodka
3 Tbs organic honey
1 ½ Tbs brown sugar
2 Tbs dark soy sauce
2 Tbs butter
kosher salt and fresh cracked pepper
In a small saucepan add miso, sake, honey, brown
sugar and soy sauce. Simmer on low just until sugar is
dissolved. Add 2 tablespoons of butter as you take it
off the heat and let rest.
Season fillets with kosher salt and fresh cracked
pepper (yes it does make a difference). Put fillets on a
small cookie sheet.
With a pastry brush, coat salmon with the sauce. Let
rest at room temperature while preparing salad.
4 cups cabbage
½ bunch cilantro roughly chopped
¼ bunch thai basil julienned
4 green onions cut on bias
2 carrots julienned
1 orange (segments and juice only)
¼ cup rice vinegar
2 Tbs vegetable oil
In a medium sized mixing bowl add cabbage, carrots
and orange segments with juice. Mix in cilantro, thai
basil and green onion. Dress with rice vinegar, olive
oil, salt and pepper
Preheat broiler to high.
Once oven is hot, place
fillets in oven with the
flesh side up. Cook for
3 minutes. Take salmon
out and cover with rest of
sauce. Cook for 3-4 more
minutes until done.
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
Serve salmon on top of
coleslaw salad or with your
favorite rice. SLO LIFE
APR/MAY 2019 | SLO LIFE MAGAZINE | 87