round the wall

Who else is hitting the pandemic wall? The endless news feed, the lack of clarity and organization on the vaccine rollout, and being housebound with a fractured ankle is causing burnout. I really, really miss walking my dog.  Grabbing the leash, throwing on my shoes, pounding the pavement, letting fresh air fill my lungs, allowing my mind to clear, and my spirits to rise. Willie on the other hand is probably pleased as punch that his current exercise routine now entails moving from the foot of my bed to the couch and back again, with a few well-timed stops by the treat dish. 

This morning, after a fitful night’s sleep, I shuffled into the bathroom with my walker, took off my boot, and decided to take a long hot shower. I started to feel the negativity and helplessness slip away. I imagined it swirling off me and down the drain. It was a small feat. But it was an accomplishment. It made me realize that I need to look at the coming days like a rock wall. Each little stone a tiny achievement I can grasp onto and pull myself up.

Here’s such a stone, a fabulous recipe for miso glazed salmon that my daughter gave me. 

Start with a couple six to seven ounce skin-on salmon filets.

White miso is the base of this wonderful umami marinade. Place a tablespoon in a bowl.

Add a tablespoon each of soy sauce, sake (or white wine), and a scant one of brown sugar. Along with one and a half teaspoons each of rice vinegar and sesame oil. Add a half teaspoon of minced ginger if desired.

Mix well.

Marinate the salmon filets, Covered with plastic wrap, for at least one hour in the refrigerator. 

Preheat the oven to 425-450 degrees, place the rack in the middle of the oven. Line a rimmed baking sheet with foil. 

Place the salmon skin side down on the prepared pan and roast for six minutes, check the internal temp with a meat thermometer (if you don’t have one go online and buy yourself one as an essential present). Rotate the baking sheet. Bake for another four to five minutes. Remove the salmon as soon as the internal temp reaches 135-145 degrees. As my daughter points out this can happen quickly.

Remove the salmon from the foil, discarding the skin. 

Sprinkle with sesame seeds and sliced scallions. Perfect with jasmine rice and a bright green vegetable such as roasted broccolini or baby bok choy tossed with a little walnut oil and a pinch of kosher salt and freshly ground pepper.

My Hope’s miso salmon is certain to lift your spirits too.