This week our Teen Chefs will be busy cooking – Citrus – Miso marinated Salmon served with Roasted Asparagus Pasta in a Creamy Roasted Garlic & Chive dressing.

It is long awaited asparagus time; with such a short season of just 6 to 8 weeks (end of April to mid-June) we need to make the most of it, especially as it will be super tender with a sweet tasty flavour.  We will be roasting our asparagus to really showcase this seasonal vegetable at its finest.

We are also going to roast whole garlic and in doing so the end result is a taste that is sweet and creamy, it then becomes a versatile ingredient which adds a wonderful depth of flavour to dressings, and spring time pasta like in this dish.   Did you know that the British are now eating as much garlic as the French!

Garlic is very good for you as it is packed with vitamins C and B6, as well as manganese, selenium and other antioxidants, contributing to the reduction of blood pressure, reduced cholesterol and cardiovascular diseases.

We are going to season our Salmon with a White Miso paste which is a traditional Japanese seasoning.   White Miso (Shiro) made from soybeans and rice and fermented for no longer than two months.

Shiro (means “white” in Japanese) is light in colour and sweet to mildly salty. Shiro is a great gateway miso, very versatile and provides a bit of oomph to salad dressings or sautéed vegetables and fish as the umami flavour gives the dish added depth.

In this week’s dish we will be using the following skills: Washing, weighing, measuring, chopping, grating, food processing, whisking.  Blending & combining, roasting, frying, boiling and grilling, separating an egg.

See you Saturday Teen Chefs.