Chilli Miso Salmon with Pickled Eschallots

The cold weather always brings about colds and flues. Being sick can be a let down. You feel terrible; physically and quite often feel terrible emotionally, being stuck at home while others get on with their days.

When I am sick I try to feed my body well. I always stock up on chicken soup and comfort foods. However when I feel that I am on the mend (and can cope with a quick trip to the shops) I like to indulge in food that is tasty, yet simple and clean.

Chilli is always and must as well as seafood.

This recipe for chilli miso salmon ticks the box, plus the pickled eschallots make the meal just the right thing to get you back on the road to recovery.

Ingredients
4 tablespoons your favourite chilli paste
3 tablespoons white miso paste
1 tablespoon sesame oil
4 x 150g salmon fillets, skin removed
4 eschallots, thinly sliced
1 long red chilli, sliced
¼ cup rice wine vinegar
3 tablespoons caster sugar

steamed rice to serve

Method
In a bowl mix together the chilli paste, miso and sesame oil. Rub over and salmon fillets and leave to marinate at room temperature for 10 - 15 minutes.

Preheat grill to medium high.

Place the sliced eschallots in a bowl.

Meanwhile in a small saucepan combine the sliced chilli, rice wine vinegar and sugar. Bring to a simmer, stirring to dissolve the sugar. Pour warm vinegar over the eschallots and leave to cool.

Place the salmon fillets on a tray lined with lightly oiled foil.

Place under the grill and cook for 2-3 minutes each side or until the surface is golden and slightly caramelised and the inside is just opaque.

Serve the salmon on a bed of rice topped with the pickled eschallots.

Serves 4
Bon Appetite.

Pearl Barley Risotto with Mushrooms and Spring Onions

Risotto is winter comfort food. Creamy arborio rice grains cooked in stock and seasoned with Parmesan cheese.

I like my risottos cooked with butter and olive oil. The butter helps create a creamy result and the olive oil flavour. I always add a little grated Parmesan towards the end of cooking and a good grating when I serve it.

My mouth salivates at the thought of risotto now, however my hips do not feel the same excitement.

While a delicious risotto is enjoyable every now and then, a healthier option is needed for the colder weeknights when comfort food is needed.

Pearl barley is a hulled barley. It has a mild nutty flavour and while tasting great is high in fibre and lowers cholesterol.

Ingredients
20g butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup pearl barley, rinsed
1 cup white wine
5 cups hot chicken stock
200g swiss brown mushrooms, sliced
50g grated Parmesan
2 spring onions, sliced


Method

Melt butter and olive oil in a heavy based saucepan over medium low heat. Add the onion and garlic and cook stirring for 5-8 minutes until soft. Add the barley and cook for 2 minutes, stirring until the grains are all coated and shiny.

Pour in the wine and leave to bubble away until nearly evaporated.

Add stock a ladle at a time, stirring occasionally, until each ladle has been absorbed. Add the mushrooms in the last ladle of stock. Increase the heat to high and cook stirring constantly for 5 minutes.

Take off the heat. Season with salt and pepper.

Stir in the Parmesan and serve scattered with spring onions.
Serves 4.

Bon Appetite