"Cooking is my passion, but it is cooking inspired by love," Ms Kelly Peterson

Cooking with LOVE

New! by Ms Kelly Peterson, Chef and Food taster with e-recipe Book, "Cooking Inspired by Love"

Savour our bi-monthly delicious low-carb recipes blend with the
best of eastern & western culture……

developed & inspired with utmost love and warmth by our very own Ms Kelly Peterson, especially for Being WOMAN members. Stay tune to more recipes coming up!

Miso soup is a popular tasty soup in Japanese culture.

This soup is usually cooked with bean curd, seaweed and garnish with chopped scallion.
Miso paste is mainly made from soybean and
is known for its multiple nutritional purposes,
and it is easily available in most of the grocery.

In this recipe, I use miso paste for marinating
the salmon fish and it gives the fish a very
special and tasty aroma.



              

                         Serve 2 

                  Ingredients;

                  1.5 lbs salmon fillet with skin on
                  1 tbsp butter
                  2 tbsp olive oil
                  1 tbsp Miso paste
                 

                  For Stew;

                  1-2 tbsp olive oil
                  1 cup semi-soft bean curd cut to small cube
                  1 tsp chopped garlic
                  1 tsp chopped shallot
                  2-3 tbsp untoasted unsalted sunflower seed
                  1 tbsp Miso paste
                  1 1/2 cup water
                  4 handful of spinach leave

                 
                 Preparation:

                1. Clean salmon fillet and pat dry. Rub Miso paste thinly onto salmon making sure to cover
                    all area including skin. Set aside for atleast 15 mins.

                2. Heat oil and butter in pan, when oil is heated turn to medium heat and place salmon fillet
                    into pan, skin face down and let it sear for 5 mins. 
          
                3. Turn salmon over only once and sear for another 3-5 mins depending on thickness of
                    fish, making sure it is about 70% cooked. Remove fish from the pan and place on a plate
                    and keep warm. 

                4. In another 2" deep pan, heat oil and gently pan fry bean curd till golden brown, remove
                    and set aside. 

                5. Add garlic, shallot and sunflower seed into pan and saute till sunflower seed turn lightly
                    brown. Pour in water and add Miso paste, stir till paste is dissolve and the broth bubbling. 

                6. Add salmon fillet skin side down into pan of Miso broth. Add spinach into broth and let it
                    simmer for a 2-3 mins, scope broth onto salmon while simmering. Add bean curd and
                    simmer for 1 min or till fish and vegetable is cook to desire. To check fish, use fork to
                    flake the fish, if flake easily is cooked

                7. Place fish on a casserole or serving platter, place all ingredients around salmon and pour
                    Miso broth onto salmon and serve immediately. 

                A brothy warm tasty salmon stew is ready for the family to dig in. 

About Ms Kelly Peterson

Kelly is a Singapore girl, now living in the beautiful mountains of Jackson Hole, Wyoming, USA. Born of Chinese heritage, and growing up in Singapore, gave Kelly the opportunity to be in a multicultural country where she learned to appreciate much of Asia's finest cuisine. Adding on this several years living in the western world, and a few around-the-world globetrotting adventures, elevated the expectations of her taste buds for the finest food in the world. It is Kelly's ultimate pleasure to see her family and friends enjoy the delicious and healthy food she put together for them.

For Kelly, this is a way to say 'I love you'." Kelly has been blessed with having the time and space to allow her creativity to flow with the food and spices she creates. She wonders what could be better than preparing healthy and tasty food to her high expectations - in her very own kitchen! Living close to the nature, with a meadow, creek and mountains behind her house, Kelly sees wild animals out her windows every day. The marvel of the wonder of nature gets her closer in touch with herself, inspiring her to create meals from only the best in natural sources. Kelly's delicious low-carb recipes blend the best of eastern and western culture. She continuously explores, tests, tastes, improves, creates and develops new recipes with love – for you.

For more information on Ms Kelly Peterson. log on to http://www.facebook.com/kellytanpeterson

More Cooking with LOVE recipes

Oriental-style Steamed Cod Fillet
Strawberry Bacon Salad
Baked Cauliflower with Goat Cheese
Grilled Chicken Peach Salad
Tuna Kiwi Salad
Orange Green Beans
Chicken Parmesan Stuffed Ham & Cheese 
Herb Salmon with Truffle Cream & Homemade Mango Salsa
Melody Cheese Cake 
Garlic Butter Baked Prawn & Crabmeat
Home Perfected American Omelette
Baked Cheesy Zucchini
Fresh Strawberry Mousse
Homemade Chocolate Dessert
Rolled Oat Coated Prawn with Prawn Sauce
Paprika Baked Chicken