A balanced meal is rich with flavor, nourishment, and easy to make. How to balance a meal? The right nutrition on the plate is essential to a balanced meal, getting your protein, fats, whole grains, and vegetables. We have all read this, heard this, and most of us know this.
How do we implement it?
The dish should have the right amount of flavor, not having too much seasoning, not enough of another flavor, or an exaggeration of flavor. It is a harmony of flavors, where you taste each, but together they become more beautiful. This is easier said than done! When we use ingredients like for this recipe: miso, ginger, and garlic, they are bold, pungent, and contain a lot of flavor. So for ingredients with these characteristics think less is more. We want the flavor, but we don't want it overpowering.
Here is a tip for garlic! When we mince garlic the flavor is much more bold and present. When we leave it whole as a clove the flavor is light, and more of a background undertone flavor, or not as present.
Balance when it comes to food means not being a slave to the kitchen. Preparing a meal in a reasonable amount of time. A wonderful way to give a dish flavor, and not spend a lot of time in is to marinate the protein. While the protein marinates you can go do something else. What a time saver!
Balance also means eating with others. When we share a meal with someone we engage in conversation, eat slower, maybe cook together, and typically remember the meal better. Sharing foods with others is a life balance and it is a wonderful way to connect with others on a daily basis.
A balanced meal also means eating foods that come from the earth, they should not be highly processed ingredients. The majority of our meals should be things that are as closely as possible derived from the ground, the sea, and the land. With that concept comes the different colors of food we get from nature. I speak a lot about painting your plate with color but it is so true. When we see a colorful plate, rich in an assortment of vibrant colors it is so much more palatable. We are intrigued and want to eat it, which helps to stimulate our appetite.
The recipe for the salmon was served with asparagus, garlic sauteed spinach, and steamed brown rice.
Yields 4 servings
Time 45 minutes
1- 1.5 lbs of wild caught salmon - bones removed
2 teaspoons miso paste (Eden Organic Genmai Miso)
1 teaspoons mined fresh ginger
1 teaspoon minced garlic
1 tablespoon water
2 tablespoons organic Shoyu or Soy Sauce
A pinch of pepper
Scallions for garnish
1. To make the marinade, mince the garlic and ginger. A helpful tip to remove the skin of a ginger root is to scrape it with the back of a spoon. Since the root is all knotted and oddly shaped some times using a peeler doesn't work well. If you use the back of a spoon it will remove the skin easily.
2. Whisk together the miso, ginger, garlic, water, shoyu and pepper. Pour this over the fish and massage it into the fish slightly. Let this sit at room temperature for 20-30 minutes.
3. Preheat the oven to 350 degrees. Line a baking sheet with foil or parchment and garnish with scallions. Bake for 8-12 minutes to cook it medium. Then set the oven to broil and let it broil for 1-3 minutes. Remove from the oven and serve.