1 onion, thinly sliced
skinless salmon fillet
1/2lemon, thinly sliced
1. Spread onion slices over salmon in a container
with a lid. Top with lemon slices.
2. Mix equal amounts of olive oil and vinegar,
enough to generously coat the salmon but
3. Cover and refrigerate for 2-5 days before serving.
Thinly slice the salmon and serve with the onion
slices from the marinade. Makes 2 servings.
Naoko Shiki, Amagasaki City, Hyogo Ken
FROM THE EMPLOYEE’S KITCHEN
Naoko’s Miso Soup
3 cups water
1 ounce seaweed, chopped
1 10-ounce package tofu,
cut in small cubes
1 potato, cut in small cubes
1/4cup miso (bean paste)
1-2 green onions, chopped
1. Bring water and seaweed to a boil in a
saucepan over high heat. Add tofu and potato;
cook over low heat for 10-15 minutes, or until
the potato is tender.
2. Stir in miso. Sprinkle with onions.
Makes 2-3 servings.
Derived from fermented soybeans, miso is extremely
nutritious, offering protein, fiber, vitamins, enzymes
and anti-oxidants. Miso soup begins the day in Japan
and miso will appear throughout the day in soups,
sauces and marinades. One tablespoon in a cup of
hot water is an energizing afternoon beverage.