Cucumber Salad with Miso Sesame Dressing

This is one favorite salads. Which is odd considering the fact that it’s main ingredient is cucumber and just a few years ago I despised cucumbers. But I wanted to like them, so I forced myself to try a little every time they were served and then one day I suddenly liked them. Not only did I like them I couldn’t get enough. I went through a phase where I ate this salad about 3 times a week for about 2-3 months before getting over my obsession. Another reason I was eating so much of this salad was because this happened around the time I got married and I was eating super clean to stay lean to fit my wedding dress/rock my honeymoon bikinis.cucumber salad 2

Cucumbers are a great item to add to your diet especially when trying to loose weight. They are hydrating, full of vitamins and minerals, low in calories, and aid in digestion. This salad has all raw veggies (well, technically, a cucumber is a fruit) and a light dressing made with miso. If you have been following this blog for any length of time you know how obsessed I am with miso and the health benefits it offers including boosting the immune system, aiding digestion, restoring probiotics to the digestive system, and helping to detoxify the body.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

I have been saying for weeks now that I need to cleanse, I slacked off with my healthy eating around the holidays and although I made a weak effort at getting back on track by cutting out alcohol for the month of January, I haven’t really kicked the bad habits I let take over back in November. I am making a good effort starting now though. Again, no more alcohol, cutting wayyyyy back on sugar, and making a conscious effort to make every meal at least 50% veggies. This salad is going to return to the top of my healthy lunch options list for the next few weeks as hit the reset button on my metabolism and digestive system. But don’t worry, I have been saving up some delicious and indulgent recipes to share with you too so don’t run away. Healthy can also be absolutely delicious- this salad is proof.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

Try adding more veggies to it like shaved carrot, sweet potato or red cabbage. Or serve with a piece of salmon for a heartier meal. I hope you like this salad as much as I do.

 

Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Ingredients
Salad
Sesame Miso Dressing
Servings: people
Instructions
  1. Combine the dressing ingredients in a small bowl, you may need to add a little more water to get the right consistency.
  2. Partially peel the cucumber, cut in half lengthwise, remove the seeds, then slice about 1/4" thick depending on your preference. Remove the stem and root of the radish and slice thinly, or use a peeler. Roughly chop the green onions and finely slice the red onion.
  3. Mix all the cucumber, radish, red onion, and green onion. Toss with dressing. Garnish with avocado and black sesame seeds, serve immediately.
Recipe Notes

If you are packing this for your lunch, make sure to pack the dressing separately because if it sits too long in the dressing the veggies get soggy and the dressing turns watery.

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Miso Glazed Sea Bass

**This post contains affiliate links. If you make a purchase through one of the affiliate links I will receive a small commission that helps maintain this blog and will not affect the price you pay. All opinions are my own.**

Something special happened to me yesterday. My local grocery store had sea bass. It doesn’t happen often, I usually have to go to more of a specialty grocer to get this type of thing. But I bought it, I had to. And my absolute favorite way to have sea bass is miso glazed. This glaze give the already rich tasting fish a buttery, creamy and yet crispy glaze that is absolutely to die for. I have used this glaze on just about every type of fish and miso glazed salmon is a regular meal for us, but it is a special treat to have miso glazed sea bass. This recipe will work for just about any type of fish though, I do actually recommend trying it on salmon as well.Miso Glazed Sea Bass | Glitter It Gold

One trick I use to make sure I can quickly throw together these types of things is that I always keep grated ginger in a baggy in the freezer. Peeling and grating ginger can be a pain, but I do it in a big batch so I always have it on hand. Just peel, your ginger, pulse it in a food processor a few times until finely minced. Spread it out onto a sheet pan and freeze for 2 hours before transferring to a freezer bag. Freezing first on a sheet pan ensures that you  don’t get stuck with one giant ball of ginger that would be difficult to measure out and use.

This time I made it I served it with forbidden rice and sesame and lemon roasted bok choy. The fish is really rich and buttery so I like serving it with citrusy veg to balance it out, and I love the texture of forbidden rice too but wild rice would work just as well.

I use miso a lot in my cooking (see Miso Butter Roasted Butternut SquashMushroom Miso Soup with Soba Noodles and Animal Fries- Green Goddess Style). Don’t be intimidated by it. Just buy a mild yellow or white miso, Trader Joes has a great one for those just trying miso for the first time. You can also try this organic one from Amzon Marukome Organic Reduced Sodium Miso, or this one because it is a smaller size Muso Light Sweet Miso, 5.2 Ounce
As you develop a taste for it then you should definitely try out brown and red misos with a more intense flavor profile. I will definitely be sharing more miso recipes, so you should get some now 🙂

This seriously comes out restaurant status, like I don’t like to toot my own horn, but this is one killer recipe. Ask my husband. He’ll agree. And the best part is it’s SO EASY!



Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350F.
  2. Mix all ingredients together (except the fish). Pour over fish in a ziplock bag, squeeze out air and make sure fish is completely coated. Refrigerate overnight (or at least 30 minutes)
  3. Heat canola or vegetable oil over high heat in a heavy bottomed skillet. Once oil is shimmering, sear each side of the fish for no more than 1 minute, until a crust begins to form.
  4. Move to a sheet pan lined with foil and bake for 15-20 minutes depending on the thickness of the fish.
  5. While fish is in the oven, pour the extra marinade into a pot and heat to a boil, reduce to a simmer then reduce until a thick glaze forms. Baste it onto fish halfway through cooking, serve extra sauce on the side.
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Miso Butter Roasted Butternut Squash

I didn’t get any good photos but because I mentioned it on my favorites and because it is such a simple recipe I decided to share anyways. Please use the miso butter on other things, it is so easy. Try smearing it on salmon before roasting, baste corn or tofu with it before grilling, swirl into mashed potatoes or whipped sweet potato. It’s seriously delicious. Trust me. I like to use shiro miso, a mild white variety, although called “white” it is actually a very light beige color . If you need help choosing between the many varieties you might see in your local asian grocery store, there is a great guide about all the different types HERE.

Ingredients

  • 1 medium butternut squash
  • 3-4 TBS of miso butter

To make the miso butter: Melt 1 stick of butter in a saucepan over low heat, then mix in 1/2 c miso stirring until combined. Remove from heat and stir occasionally as the mixture cools to ensure it is combined thoroughly. refrigerate. I am not sure how long this will keep in the fridge, but in an airtight container it should be equally as long as the shelf life marked on your miso. I generally use mine up very quickly.

Method

  1. Preheat oven to 400F
  2. Pierce the skin of a medium butternut squash 8-10 times, microwave on high for 3 minutes. Let cool for 5 minutes before removing ends and peeling. Remove the seeds and slice into cubes.
  3. Toss the cubes in miso butter (more or less depending on size of squash).
  4. Transfer to a baking dish and bake for 25-30 minutes until butternut squash can be easily pierced with a fork.

Friday Favorites No. 4

  1. Miso butter. I know I have talked about miso multiple times before and even mentioned a recipe for miso butter grilled corn a few weeks ago (also here and here), but I have a new use for it: EVERYTHING. I made a big jar of it (1 part butter to 1 part miso) and I have been smearing it on anything and everything (mostly roasted veggies and  salmon). Last night’s creation was by far my favorite. I tossed cubed butternut squash in miso butter and roasted it at 400 degrees before topping it with sesame seeds and devouring. It had such a rich, buttery umami flavor I couldn’t stop, it’s like candy. There wasn’t enough left over to do this but pureeing that deliciousness into a soup was on my mind and something I will probably have to do soon. I also have butternut squash ravioli in the fridge and I am going to make the easiest ravioli ever by topping them with melted miso butter (from my pre-mixed jar in the fridge). You must try this stuff. I use Kerygold unsalted butter and a shiro miso which is a mild white miso and this has been my favorite combo and ratio. Whatever brands you buy make sure to use an unsalted butter as miso is already pretty salty.
  2. Powdered peanut butter. I know I am probably a little late in discovering this, but I just couldn’t get myself to jump on the P2B bandwagon. For starters I generally chose other nut butter over peanut for a multitude of reasons (my favorite is cashew butter), and I generally use the butters in smoothies and I recently discovered that with a vitamix it’s actually better to just use a whole nut instead of a butter because then you can use the nuts for other things like salads, trail mix, and snacks and not have to get nuts AND nut butter. I found another brand of powdered peanut butter and on a whim decided to give it a try. I sprinkled a teaspoon over vanilla ice cream and gave it a dirzzle of pure maple syrup, a dash of cinnamon, and bit of cocoa powder and stirred it all up. Oh my was it yummy and probably my new favorite fall dessert. The brand I bought was Santa Cruz Organic Peanut Powder (affiliate link)- I chose this brand because it has only two ingredients listed: organic peanut powder and organic milled chia seeds. So while powdered peanut butter isn’t any better for you than regular peanut butter, I definitely like this for the flavor and the ability to add it to things you normally wouldn’t add it to easily, like ice cream.
  3. I am normally not about flavored lattes or coffee drinks; I like my coffee with sweet cream and thats it, maybe a sprinkling of cinnamon, or a dash of (real) vanilla, a drizzle of caramel here or there but definitely not about sugary flavored syrups. We even use Natural Bliss coffee creamer that has only 4 ingredients- milk, cream, sugar, and flavor, depending on which flavor you chose- and none of the nastly chemicles and preservatives and thickeners in many other creamers. (I just looked up ingredients for International Delight Fat Free Sugar Free Vanilla- EW!! It has no cream? Corn syrup is the main ingredient besides water. And cellulose gell and cellulose gum? no thank you. Anyways, my point is, have you tried Starbucks Toasted Graham latte yet? I have been hearing a lot about how people don’t like it, that it’s missing something, but I couldn’t disagree more! For the person who likes the flavor of coffee over the flavor of syrup this is wonderful. It’s like my morning coffee- medium roast drip brewed coffee with Natural Bliss Sweet Cream creamer- got a hit of cinnamon and some foam . It’s probably one of my favorites (as an occasional treat because I know it has some of those ingredients I avoid in my daily coffee  along with a lot of extra calories), what do you think?
  4. I use parentheses way too much. (sorry)

Mushroom Miso Soup with Soba Noodles

Mushroom Miso Soup with Soba Noodles- GlitterItGoldLet me just start out by saying that this is one of the most photogenic meals I have yet to photograph. Not like I’m all that experienced but I mean I just couldn’t get over how beautiful this looks. Okay, for the real story now. I got back from a bachelorette party weekend on Sunday with probably the worst hangover in my (almost) 25 year existence. I have never experienced one that lasted more than 24 hours. I am also all bruised up, sunburned, and have a cold sore in my nose. TMI? sorry. But I do and it hurts and my nose is stuffy and that makes it worse. When I had to go home at lunch for a powernap before going back to work I knew I needed some healing food for dinner.Mushroom Miso Soup with Soba Noodles- GlitterItGold

The first thing that came to mind is miso. I have talked about miso before because is one of those ingredients that few people use and I can’t get enough of. It is really good for you too. The particular benefits I wanted to take advantage of are: it is full of probioics that help aid digestion (and soothe sensative tummies), it strengthens the immune system, is high in antioxidants, and is a great source of vitamins- especially B vitamins. And what better way to get your miso than in a soup. Soup is the ultimate sick food. Mushrooms are also known to strengthen the immune system so I used 4 kinds: oyster, cremini, shitake, and enoki. I also wanted some green in there so I used bok choy but any sturdy green would work (kale, chard, even cabbage would be good).Mushroom Miso Soup with Soba Noodles- GlitterItGold

I really wanted a soup that was hearty and filling- not just broth- and I also wanted it to be big on flavor. The best way to bring out the flavor in veggies (in my humble opinion) is roasting. I drizzled with sesame oil, tamari, and gochujang (a korean condiment made of fermented chili, sriracha would work just fine).Mushroom Miso Soup with Soba Noodles- GlitterItGold

I have an asian market, 99 Ranch Market that has just about every exotic ingredient and vegetable that you could never find in your regular grocery store (ie gochujang, oyster mushrooms, enoki mushrooms, 20 varieties of miso, soba noodles, etc.) I am sure you could substitute several ingredients in this soup and it would still be heavenly. (add a poached egg on top?)

Mushroom Miso Soup with Soba Noodles- GlitterItGoldNext time you need a little immunity boosting meal that is easy to digest, light yet filling- reach for this stuff. I already feel better. Also, I think I use way too many parentheses. (oh, well)

Serves 4, prep time: 20 minutes, cook time: 20 minutes, total time: 40 minutes

Ingredients

  • 5 heads of baby bok choy, quartered
  • 1/2 oz of dried shitake mushrooms
  • 6-8 oyster mushrooms, sliced
  • 1/2 cup cremini mushrooms, sliced
  • 1/2 package of enoki mushrooms, bottoms removed and separated
  • 1 sheet of dried seaweed paper
  • 2 cloves of garlic, minced
  • 2 servings of (preferably fresh) buckwheat soba noodles (about 8 ounces)
  • 4 cups water
  • 4 TBS of mild yellow or white miso
  • 1 TBS minced ginger
  • 2 stalks of green onion
  • 1 package of extra firm tofu, drained and cubed
  • 1 TBS of sesame oil
  • 1 TBS Gochujang or other chili paste
  • 1 TBS tamari or soy sauce

Method

  1. Pre-heat oven to 400F
  2. Drain your tofu by removing from package, placing between two folded sheets of paper towel, and placing a weight on top (I use my cast iron). Let it sit for about 10-15 minutes, then cut into cubes
  3. place the dried shitakes in a bowl of warm water to reconstitute while the tofu drains.
  4. Toss the sliced creminis, oyster mushrooms, garlic, tofu and bok choy with the gochujang, sesame oil, and tamari, spread on a baking sheet and place in the oven for about 10 minutes, flipping/stirring once at 5 minutes.
  5. While the veggies are roasting bring a pot of water to boil, cook soba noodles for 3-4 minutes or according to package instructions if using dried noodles. Drain and rinse in cold water, set aside.
  6. Return the pot to heat and add the water, ginger, shitakes, and the white part of the green onions. Shred the seaweed paper into the pot and add miso. Gently warm the soup being careful not to cook the miso too much.
  7. Add in all the roasted veggies. Place a serving of soba in a bowl with the enoki mushrooms (I prefer not to cook them, just heat them with the warmth of the broth), pour soup over the noodles. Top with green onion, sesame seeds, a few drops of chili oil and a squeeze of lemon.