Miso-baked salmon loin

Arriving at airports, you might winder what people have in their suitcases. Clothes, gifts, books; shoes, laundry, chargers? I almost always have food in mine, like this lovely salmon loin brought from Norway. Salmalaks, they call it: fresh salmon loin, really nice quality. Frozen, it transports quite well. From Norway I also bring back blueberries, goat cheese, rye flour and more. From Italy I bring parmesan, pesto,  and squid ink; and for our Christmas trip, we will pack espresso, a moka maker and cotechino (greasy sausage fro New Year’s, served over lentils). No wonder I worry if my suitcase is delayed! It usually works out OK though, and this salmon stayed safely frozen all the way to Rome.

Miso-baked salmon loin with red rice and leeks

One large salmon loin
Brown miso (maybe 2 tbs?)
A sprinkle of sesame seeds
1 tsp of olive oil

Heat the oven to 200C. Cover a baking tray with foil, and anoint the base of the salmon with oil (so it does not stick). Rub the miso paste in, so there is a light layer over the salmon. You could do this with smaller salmon pieces as well. Sprinkle a little sesame seeds over, if you like that. Time needed: Back loin: 6 min, Belly loin: 8 min. Rest two minutes before serving. This was belly loin, so eight minutes.

We had this with Sri Lankan red rice (nice nutty taste, bought near Piazza Vittorio in Rome) with a leek sliced and steamed with the rice the last five minutes. Very nice. Great leftovers next day. This was a sharp, salty dark brown miso. I also have some white miso I want to try with salmon, located at Naturasi (yes, Garbatella has a health food store since last year. Amazing!)

Happy holiday countdown to you all, wherever you are and whatever is in your suitcase!