In the last few days the weather was more than tricky: at the beginning of the week it was stormy, snowy, and after then it was snowy and sunny at the same time. Snow in the middle of March in UK!
But it was not enough… As I searched on the web on most of websites the number one news was the weather in Hungary: due to snowstorm hundreds have been stuck on the highway M1 from Budapest to Vienna. A lot of snow had fallen and the wind was so stormy that there was no way to clean up the highway. The wind worked against snowplows. As this Friday was a National Holiday in Hungary a lot of families were going to travel on Thursday afternoon somewhere countryside to have relax and fun. But finally they spent 10-20 hours in cars waiting for rescue. After a few hours they were out of fuel, food and comfy. Many of them left the car and were transferred to Band Bs, railway stations, and schools to warm up and get food. Meanwhile battle tanks trundled along icy road, and a huge rescue team came from the austrian border to enhance the chaos.
And last but not least I called Mummy to ask how they were. Mum was happy not covered with full of snow but she worried about the river at back of the street as it had getting to flood that part of the city, like a few years before….
Oh my God, global climate changes ante portas!
Miso and mirin mixture is something special for marinate salmon. And the result is a tasty, tender salmon that I served with a mango-avocado salsa. Have You tried it before? You have to…..
2 slice of salmon (skin off)
2 tbsp miso paste
3 tbsp mirin
1 tbsp sugar (optional)
for the mango salsa:
3 spring onion
5 vine tomatoes
1 red bell pepper
1 ripe avocado
half a mango
squeeze of lemon juice
1 tbsp oilve oil (extra virgin)
small bunch of fresh dill
- Pour mirin into a glass bowl and add miso paste. If You like sweetness flavor in fish dishes add sugar, too. ( I missed it out, as mirin paste sweetness was more than enough for me.) Stir well.
- Rinse the salmon under running water then wipe the remaining water with a piece of kitchen towel. Put salmon into marinade and keep in the fridge for 30-40 minutes. (As fish is very delicate please don’t leave in the marinade for more than 40 minutes, otherwise the alcohol will denaturate some proteins and the salmon will be mashy!)
- Preheat oven to 180 C.
- Meanwhile prepare the salsa. Finely chop tomato, onion, pepper, avocado, and mango. Put all of them into a bowl, add some salt and pepper, season with lemon juice and finely chopped dill, and stir well. Keep in the fridge before serving.
- Place a big sheet of baking parchment in front of You. Cut out two big squares (about 30 X 30 cm), and place one salmon in the center of that. If You would like to bake some vegetable with salmon, You can add some small cauliflower, broccoli flowers, or some finely sliced potatoe.
- Sprinkle salmon with some olive oil, then bring 2 opposite edges of the paper together over salmon, roll down to enclose the filling. Tie with string at the two ends then transfer to a baking tray. Bake for 20 minutes.
- Open a parcel and check the middle of salmon if it has been baked completely: it should be pale pink. If not, rewrap, tie again and bake for an other 5 minutes.
- Transfer each parcel to a plate, untie the string and serve with salsa, and some fresh dill.