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For your weeknight meals, offer this recipe as a heart-healthy gesture. It might be difficult to buy white miso in small amounts, but it's the ingredient that really makes a difference in the marinade. It can be refrig- erated for months, and The Post Recipe Finder database has 35 other ways to use it, including glazing salmon, marinat- ing steak, and flavoring stir-fries, gravy and salad dressing. Serve with steamed sugar snap peas or baby bok choy. Miso-Marinated Scal- lops on Soba Noodles 2 or 3 servings 1/2-inch piece ginger root 1 medium clove garlic 1 teaspoon white miso paste (shiro miso; see headnote) 1 tablespoon mirin or dry sherry 1 tablespoon plain rice vinegar 6 ounces dry-pack scallops 2 scallions 6 ounces dried soba noodles, preferably thin 1/2 teaspoon toasted sesame oil 1/2 teaspoon canola oil or corn oil Bring a deep pot of water to a boil over high heat, making sure it can hold at least 2 more cups of water than its current volume. Meanwhile, peel the ginger, then finely grate it into a shallow glass dish. Mince the garlic and add to the dish. Whisk in the miso, the mirin or sherry and the vinegar. Add the scallops and turn them to coat. Marinate the scal- lops at room temperature for 10 to 15 minutes, turning them over a few times. Trim the scallions, then cut into 2-inch pieces. Cut each piece lengthwise into very thin strips, placing them in a mixing bowl as you work. Add the soba noodles to the boiling water, stir- ring to make sure they don't stick together. Once the water returns to a boil, add 1 cup of cool tap water. Cook just long enough for the water to return to a boil again, then add another cup of water. Once the water returns to a boil, check the noodles for doneness; they should be firm yet tender. Drain in a colan- der, then immediately transfer to the mixing bowl with the scallions. Drizzle with the toasted sesame oil and toss to coat and incorporate. Cover loosely to keep warm. Heat the canola or corn oil in a medium nonstick skillet over medium heat. Remove the scallops from the marinade; use a paper towel to pat them dry, then add them to the skil- let. (Discard any remain- ing marinade.) Cook for about 6 minutes total, turning the scallops over once as their edges brown and crisp and they become just opaque. Be careful not to overcook. Divide the dressed soba noodles between bowls or plates. Top each portion with scallops. Serve right away. Nutrition Per serving (based on 3): 280 calo- ries, 18 g protein, 42 g carbohydrates, 4 g fat, 0 g saturated fat, 20 mg cho- lesterol, 150 mg sodium, 2 g dietary fiber, 0 g sugar Adapted from "The Go Red for Women C o o k b o o k , " f r o m the American Heart A s s o c i a t i o n ( C l a r k s o n Potter, 2013). 4A Daily News – Wednesday, February 19, 2014 Breakfast: Mon-Fri 9am-11am Lunch & Dinner: Mon-Thurs 9am-9pm Fri-Sat-Sun 9am-9:30pm Everything! 50% OFF! (excludes Seafood) may not be combined w/any other offer 604 Main St. Red Bluff (corner of Antelope & Main) We're Celebrating 13 years of Business 529-5154 Now Available for -Corporate Events - Reunions - Private Events - Parties - Rehearsal Dinners Tuesday, February 25, 2014 Join Us In Celebrations! Saigon Bistro NEW BUFFET Lunch Express American & International Food Lunch Buffet Wed-Sat 11 - 2:30 DINNER BUFFET Fri-Sat 5pm-8pm Biscuits & Gravy, Meatloaf, Salad Bar, Sushi, Gumbo, Cajun Shrimp, Sandwiches, Fruit Salad and more Wine & Beer - Catering available 723 Walnut St. Red Bluff • 528-9670 2 Bud's BBQ 22825 Antelope Blvd. Red Bluff We seat 40 people inside M-F 11am-6pm Sat. 11am-3pm Closed Sunday (530) 528-0799 CATER COMPANY MEETINGS BBQ PORK ★ BEEF ★ CHICKEN VOTING IS UNDER WAY! Vote for your favorite Tehama County Businesses before Wednesday, February 26. Online Ballots Only at www.redbluffdailynews.com Five Lucky Voters will be selected at random from all eligible ballots on March 4. Each will receive a $100 Shopping Spree at the Tehama County business of their choice! 607 Main Street, Red Bluff 530-527-0772 As of Thursday, February 20 th NOW OPEN every Thurs., Fri. & Sat. for Dinner 5pm to 8pm Come Join Us County Fare fresh& tasty Miso-Marinated Scallops on Soba Noodles Salmon in Packets With Green Herb Slather Marinade Do you have fresh herbs hanging around from holiday cooking? Pureeing them with garlic and oil is a good way to use them up, especially when they're paired with the color of a perfectly done salmon fillet. Parchment packets usually are roasted in a conventional oven, but the microwave gets the job done faster, with excel- lent results. You'll have marinade left over, and that's a good thing: Refrigerate up to 3 days. Add it to a vinaigrette; use it to dress just-boiled new potatoes or coat boneless, skinless chicken breast halves before broiling them. Serve with your favorite sauteed green vegetable. Salmon in Packets With Green Herb Slather Marinade 2 servings 1/2 medium onion 2 cloves garlic 1 large lemon 1/2 cup fresh basil leaves 1/4 cup fresh flat-leaf parsley 1 tablespoon fresh rosemary leaves 1 tablespoon fresh sage leaves 1 1/2 tablespoons fresh dill 2 or 3 large, fresh mint leaves 1/2 cup extra-virgin olive oil Two 8-ounce skin-on, center-cut salmon fillets, at least 1/2-inch thick 1/4 to 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Cut the onion into chunks and coarsely chop the garlic, transferring both to a food processor. Finely grate 1 1/2 tea- spoons of lemon zest into the mix, then cut the lemon in half and squeeze in 1 1/2 teaspoons of lemon juice from one of the halves. Add the basil, parsley, rosemary, sage, dill and mint. Pulse several times, then add the oil. Puree, then pour half of the marinade into a quart-size zip-top bag. Refriger- ate the rest in an airtight container for up to 1 week. Season the salmon with the salt (to taste) and pepper, then place it in the bag. Seal, pressing out as much air as possible. Massage to coat. Marinate for 20 minutes at room temperature. Meanwhile, cut two generous pieces of parchment paper. Cut a few thin rounds from the remaining half of the lemon, if desired. Place a piece of marinated salmon on each one, skin side down, with a one or two slices of lemon, then fold/crimp around to seal tightly, creating a packet. Place them both on a microwave-safe plate, then transfer to the microwave; cook on LOW for about 5 minutes. Let the packets sit unopened for 1 minute, then open carefully to avoid a faceful of steam. Place a fillet on each plate, discarding the skin in the process. Spoon a little of the marinade from each packet over the fish, if desired. Serve warm. Nutrition Per serving: 580 calories, 46 g protein, 3 g car- bohydrates, 42 g fat, 6 g saturated fat, 125 mg cholesterol, 340 mg sodium, 1 g dietary fiber, 0 g sugar