Miso Salmon

+ the NYC grocery hack that feels too good to be true?!

Since I moved to NYC a year and a half ago, I’ve been bitching about the NYC grocery situation. Anyone who spends any time with me at all is sick of my shit. After much analysis comparing all the grocery stores, I’ve given up and learned to cherish my farmer’s markets. BUT LAST WEEK, EVERYTHING CHANGED.

I discovered the answer to my prayers: Farm To People. They deliver fresh produce (including seasonal boxes, a la Flamingo Estate), grass-fed dairy and animal products, wild-caught fish, pantry items and more, all from local farms and small businesses. It is essentially a farmer’s market at your fingertips, 24/7. They also have homemade items like hummus and pesto, ready-to-eat or freezer-friendly meals, drinks, dried goods, high-quality spices, and so much more.

The BEST PART? They deliver FOR FREE, you can schedule it for any day (just need your order confirmed by noon the day prior), set up subscriptions or recurring deliveries, and pause at any time. Any time you add items to your cart, it automatically schedules your delivery for the next day (and charges you on day of delivery), but you can push or cancel at any time. If you add something to your cart and forget about it, they always email you to confirm your order the day before.

my bootylicious bounty

I am head over heeeeeeels. And the prices aren’t crazy! That juicy cabbage the size of my head? $3. Grass-fed, local ground beef is $9.99/lb! The biggest win so far is the wild coho salmon arrived perfectly thick and juicy (not weird, too lean and water-packed, as is often the case with frozen fish), and I used it to make this incredible miso salmon!!! 5 stars.

I’ve always been hesitant to get frozen fish delivered because I thought fresh tasted better, but quality fresh fish is so hard to come by in NYC. I knew I needed a solution, and this is it! I really loved this fish—no bones, perfectly portioned, and a beautiful deep color indicating nutrient density and high omega-3s. No notes.

This is not sponsored. But not against it… (Farm to People, email me).

Most Miso Salmon recipes are too sweet for me, lacking depth and flavor variety. When salmon is too sweet, it can give me the ick. This recipe is the perfect balance of sweet from maple syrup, spicy from the sriracha, and tangy from the tamari (GF soy sauce). Served with cauliflower rice quickly sauteed from frozen with chopped scallions, this is a perfect high-impact, low lift-dinner.

KEY:

• T = Tablespoon

• t or tsp = teaspoon

TOOLS:

• A baking dish (ideally well-fitted for the amount of salmon you’re making)

• unbleached parchment paper

• Another pan, ideally with a lid (I use this) to make the cauliflower rice

• microplane/grater and vegetable peeler is helpful for the ginger

MAKE-AHEAD TIPS:

• make the miso sauce 1 day in advance; the salmon can sit in the marinade, refrigerated, for up to 24 hours.