Friday Night Feast – Miso Salmon, Pomegranate glazed Roast Veggie Quinoa and Charred Zucchini Salad

It’s not that often I have the chance to cook for my two favorite boys two weeks in a row. Having my brother join us for dinner with his gorgeous girlfriend, who just happens to be a dietician, was the perfect excuse to pull out all the big guns and cook up a feast of favorites. Of course, it goes without saying the entire meal was as clean and healthy as can be. After all there was a dietician at our table xx

Miso Salmon

I realise it may seem like I have a slight obsession with salmon. And, I know it’s not the first time for me to mention Miso paste. But the two combined are quite possibly a match made in heaven. Fast becoming my go to crowd pleaser, it’s as delicious as it is simple.

Recipe by Mummy Knows
Serves 4 

800g side of Salmon
3 tablespoons miso paste
2 tablespoons shoyu / soy sauce
1 tabelspoon rice wine vinegar
1/4 cup mirin
2 spring onions sliced diagonally
2 tablespoons toasted sesame seeds
generous helping of pickled ginger

In a small mixing bowl whisk together miso, shoyu, vinegar and mirin until a smooth paste forms. Place side of salmon in a baking dish lined with baking paper and brush the miso paste mixture all over the salmon, covering thoroughly. How long you marinate for is up to you. I like to cover and refrigerate from around lunchtime so it has a good chance to marinate. An hour before dinner time preheat the oven to 200 degrees. Transfer dish to the oven and bake for 25 to 35 minutes or until cooked through. a few minutes before it’s cooked sprinkle with spring onions and return to the oven until cooked through. To serve, sprinkle with toasted sesame seeds and pickled ginger.

Pomegranate glazed Roast Veggie Quinoa

Bursting with flavour, this beautiful and nutritious dish can for the most part be prepared earlier. Leaving you to toss all the ingredients in a serving bowl and (seemingly) whip it up in a matter of minutes.

Recipe Mummy Knows
Serves 4 – 6

1 cup quinoa
chicken stock
2 sweet potatoes cubed
1 eggplant cubed
handful green beans blanched and sliced on diagnol
handful of mint roughly chopped
handful parsley roughly chopped
Seeds of 1/2 pomegrante
2 tablespoons coconut oil
2 tablespoons pomegranate mollasses
Juice of 1/2 an orange
2 tablespoons white wine vinegar
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coconut oil melted

To prepare the eggplant cut into thick slices, lay out on a wire rack, sprinkle both sides with salt and  allow to rest. Once they begin to sweat rinse, pat dry and cut into cubes.
Cook Quinoa as per pack. I like to use chicken stock for flavor.

Preheat the oven to 190 degrees. Place cubed eggplant and sweet potatoes into two separate ziplock bags. In a small mixing bowl whisk together coconut oil and pomegranate mollasses. Pour half the mixture into each zip lock bag and shake until veggies are covered. Line a baking tray with baking paper, lay out the sweet potato and transfer to oven for approx 30 minutes. Then, add the eggplant and spread out evenly  roasting for a further 20 minutes or until golden brown.

In a small mixing bowl whisk together dressing ingredients. In a large serving bowl combine cooked quinoa, roasted eggpant and sweet potato, blanched beans and pomegranate seeds and mix together. Pour the dressing over and mix through thoroughly. To serve sprinkle with parsley and mint xx

Charred Zucchini Salad

I came across this refreshing salad once upon a time in a Delicious Magazine. Though I lost track of the exact recipe, over time I adapted it from a semi memorised version. Despite taking some time to chargrill all the zucchini ribbons, if you let yourself get lost in the process, it’s actually quite therapeutic. So long as you don’t burn the zucchini, it’s a great opportunity to enjoy a pre meal glass of wine and a good chat xx

Adapted from Delicious Magazine
Serves 4

4 zucchinis peeled into thin ribbon slices
1 tablespoon olive oil
2 tablespoons balsamic vinegar
handful mint leaves
seeds of 1/2 pomegranate
sea salt and pepper

Using a peeler, slice the zucchini into long thin ribbons. Heat the oil on a girdle, once hot grill the zucchini ribbons length ways across the ridges for approx 2 minutes on each side or until slightly charred. Once ready, pile the zucchini ribbons on to a serving plate, drizzles with balsamic, season with sea salt and pepper, scatter with mint leaves, and top with pomegranate seeds to serve.