Quick & simple soup & salad

I put together this meal when I got back late at night last week from Vegas. I was tired from traffic and the long drive so I didn't want to cook anything too complicated and I also wanted something light because of all the crap I had eaten that weekend.

I threw together spring mix lettuce, baby kale, bell pepper, celery, red onion,  already cooked mini shrimp, and raw tofu sprinkled with furikake and drizzled with soy sauce to flavor. I made a salad dressing out of sesame oil and rice vinegar that I let sit and infuse with garlic and ginger while I prepared the rest of the salad.

The Asian-inspired flavors of this salad worked well with this Trader Joe's Miso Ginger Broth that I had on the side.

I really just wanted something light, so I had this broth plain and it was pretty yummy on its own. But I could see this making an amazing simple soup with some tofu, mushrooms, and/or green onions added to it.

Ultimate Umami Salmon

ULTIMATE UMAMI SALMON. YUMMMM.

Take a salmon fillet and, using a silicone brush, lightly brush on a thin layer of soy sauce then a thin layer of sesame oil on to the salmon. Then spread a thin layer of miso paste on to the fillet with a knife or the back of a spoon. Make a furikake crust by mixing some furikake with a tiny bit of canola oil in a bowl to just lightly moisten. Furikake is a Japanese rice seasoning that is usually made up of seaweed and sesame seeds. Sometimes it will have some other dehydrated things to add flavor (I think the kind I used also had some tiny pieces of dehydrated carrot, sweet potato, and a few other things). Basically... Furikake is AWESOME. Anyways... continuing.... take your furikake "crust" and press in to the to of the salmon then bake as you would with any normal salmon fillet! So easy and quick, but soooo yummy.