{"id":139,"date":"2009-03-08T20:00:00","date_gmt":"2009-03-08T20:00:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=139"},"modified":"2009-03-08T20:00:00","modified_gmt":"2009-03-08T20:00:00","slug":"salmon-with-red-miso","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2009\/03\/salmon-with-red-miso\/","title":{"rendered":"Salmon with red miso"},"content":{"rendered":"

\"\"<\/a>On the island of Hokkaido, in Japan, they make a simple and tasty salmon dish by flavoring it with miso paste and mirin and cooking it in foil with cabbage and onions. At least I knew a student from Hokkaido who prepared it that way, and it was delicious! My dish is nothing like the tasty original I had before but it does bring back my memories of that succulent fish.<\/p>\n

I didn’t have any cabbage on hand but I did have plenty of onions. I sliced one up into good sized rings and layed it out on a sheet of heavy foil. I seasoned them with salt and pepper.<\/p>\n

\"\"<\/a>I took a whole salmon filet and marinated it with a mixture of red miso paste, mirin (a sweet Japanese cooking wine), a tiny bit of soy sauce and a splash of sesame oil. More onions were placed on top.<\/p>\n

\"\"<\/a>The salmon and onions were wrapped up tight in foil and cooked simply on a hot griddle. I cooked it from start to finish in about 20 minutes – until I saw steam coming out of the foil at a good rate and it felt hot all the way around.<\/p>\n

\"\"<\/a>Here’s what it looked like when I opened it up. I wish it had the same dark color that it had before I cooked it but it was tasty never the less.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

On the island of Hokkaido, in Japan, they make a simple and tasty salmon dish by flavoring it with miso paste and mirin and cooking it in foil with cabbage and onions. At least I knew a student from Hokkaido who prepared it that way, and it was delicious! My dish is nothing like the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[148],"tags":[288,223],"class_list":{"0":"post-139","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-japanese","7":"tag-fish","8":"tag-salmon","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}