Miso Glazed Salmon with Peach Jam

Initially, I wanted to cook salmon with orange but realized that I didn't have any oranges left! Then I remembered I have bookmarked  a meat recipe using jam from Phong Hong's blog but have yet to try her  Pineapple and Mango Jam Roasted Belly.  Aha....... my hubby just bought 2 bottles of peach jam and why not?????  If Phong Hong can use jam for roasted belly so successfully, why not I try it on salmon?  Well, I am glad that I gave this recipe a try.  

Using miso and peach jam gives the salmon a very flavorful sweet caramelized taste.  Besides,  it is very appetizing too.  The sweet-savory miso peach glaze on the salmon is so delicious that my children practically licked every drop of the sauce off the plate! And, to tell you the truth, this is my first time using miso for salmon and it is SO EASY to prepare too!!!  

Ingredients :

- 2 salmon fillets (marinated with miso mixture for 20 minutes)

- 1/2 tbsp butter

Marinate : (to taste)

- 1 tbsp miso

- 1 tsp ginger juice

Sauce Mixture: (to taste)

- 2 tbsp peach jam (you can use any fruits jam)

- 1 tsp apple cider vinegar or lemon juice (I used acv as I didn't have any lemon on that day)

- a dash of sugar

Seasoning : (to taste)

- soy sauce/liquid aminos

Method :

1)  Heat butter in a pan (I used happy call pan).  Arrange salmon fillets and pan fry until both sides are slightly brown.

2)  Add seasoning on both sides of the fillets.  (I used liquid aminos).

3)  Lower the heat to the minimum.  Spread the combined sauce on both sides of the fillets.  Make sure to turn off the heat if the pan is overheated as the sauce tends to burn quite easily.

4)  Lightly pan fry (with minimum heat or with the heat off) the fillets on both sides.

5)  Dish up and serve.  

Do add extra sauce and you will thank me for that!

Hope you like this simple and appetizing dish :)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

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Homemade Peach Jam

We like homemade jams and all the jams that I made, seemed to 'disappear' quite fast!  This time I made Peach Jam.  The peaches my hubby bought were very sweet and ripe.

Ingredients :

- 8 peaches (washed thoroughly, removed seeds and cut into small chunks)
- 1 lemon - (juiced)
- 1 tablespoon of grated lemon peels
- 3 cups of granulated sugar

Method :

1) Blend peaches in the blender.
2) Transfer the puree to a medium sized pot.
3) Add sugar and grated lemon peel.

4) Cook the puree on medium heat. Half way through, add lemon juice. Continue to cook on medium low heat for about an hour or when it begins to thicken.

5) Let it cool completely before transfer to an airtight container.
8) Refrigerate it.

 

Homemade Roselle Jam

Roselle is known as Hibiscus Sabdariffa and is a species of Hibiscus.  It is known as the rosella or rosella fruit in Australia. It is asam belanda in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) . 

Roselle is becoming increasingly popular as a health drink as it has 

high content of Vitamin C and is said to contain 3 times more Vitamin C than blackcurrant and 9 times more than citrus fruit. It is also rich in anti-oxidant properties (anthocyanins).

Fresh roselle has been found to contain vitamin D, vitamin B1, vitamin B2, and vitamin B2 Complex, Vitamin A, Niacin and Calcium. 

Known benefits of drinking roselle juice:

- decreases inflammation of kidney and urinary tract. 

- good for arteriosclerosis and reduce blood  

hypertension. 

- normalize blood pressure.

- stimulate internal peristalsis.

- relief cough and fever.

- for soft and smooth skin.

We usually make roselle juice by boiling the calyces in water for 8 to 10 minutes (or until the water turns red), then add sugar. It is often served chilled.  However this time, I decided to make roselle jam as my sister had given me a bag of homegrown roselle; 100% organic! 

Ingredients :

- 3 big bowls of fresh roselle (separate the red fleshy calyx from the central seedpod, washed)

- 3 1/2 cups of granulated sugar

- 1 cinnamon stick 

- few pandan (screwpine) leaves

- 1 cup of water 

Method :

1)  Put fresh roselle and water into a blender and blend it.

2)  Then, transfer to a medium sized pot.

3)  Add sugar and cinnamon stick.

4)  Cook at medium low heat.  Stir occasionally.

5)  Add pandan leaves when half way through.

6)  Keep stirring until it starts to thicken.  Remove pandan leaves.

7)  Let it cool before transfer to an airtight container.  Refrigerate.  

Enjoy your healthy Homemade Roselle Jam with bread or cream crackers.  I also mix 1 or 2 spoons into my fresh lemon drinks!  Very refreshing.... :)

Homemade Orange Jam

Well, today I decided to make Orange Jam as we have almost finished the Strawberry Jam that I made earlier.  Ehmm... I am quite happy with the outcome!

Ingredients

a) 10 oranges and 1 grapefruit - wash thoroughly, remove seeds and cut into small chunks

b) 1 lemon - (juiced)

c) 2 cups of orange peels - finely sliced

d) 1 cinnamon stick

e) 3 cups of granulated sugar

f) some pandan leaves
  

Method :

 

1)  Blend ingredients (a).

2)  Transfer the puree to a medium-sized pot.

  
3)  Add ingredients (b, c, d and e).
4)  Cook the puree on medium low heat for about an hour or when it begins to thicken.

 

5) Add in pandan leaves and keep stirring for about 20 minutes or until it thickens.
6) Remove pandan leaves and cinnamon stick.
7) Let it cool completely before transfer to an airtight container.
8) Store in the refrigerator. It stays good for 2 to 3 weeks.

 
Enjoy your Homemade Orange Jam with toasted bread or your favourite cream crackers!