Noodles, greens, a boiled egg plus this gorgeous dressing? That sounds like heaven to me! That poached salmon technique is amazing as well! Love all this Marc! Nicely done!
Thanks Susan! Brining the salmon makes a big difference in both the appearance and the texture of the salmon after it's poached. It's one of my favorite ways to cook it because it stays moist and tender but the meat is firm enough to not be mushy.
Dayum, that was a stoke of genius to put it on noodles, man! Didn't realize that about albumin...but in retrospect, it makes sense! Drinking a morning beer while watching you, dude. hahaha
Thank you for sharing this amazing salad and dressing, I'm definitely going to be trying out all these dishes and then some. This salad is a great base to build on but still awesome with just a few ingredients.
i love ginger miso dressing!! i will make some tomorrow, i have everything in the fridge already. thank you! ive never salted salmon overnight, that is going on the to-try-soon list as well!
You're welcome hersherette! You can check out my Japanese Breakfast Salmon recipe for the method, but I halved the amount of salt for this one since the dressing also contains salt from the miso.
Hi Oksana, sorry for the slow reply! Yes this will last for quite some time in the fridge. I've had it in the fridge for as long as a week, but I'm sure it could last much longer.
I'd pay alit of money to be the judge of your 5 ingredient dressing to Colleen's 5. She makes a balsamic and i nfused with honey. We eat it everyday in the summer on our salads from garden. Lunch and dinner. Sorry for the ramble lol Cheers Marc ! 🌱👍
There's enough acidity and salt in this it should last for some time. This doesn't make a huge amount though so I've never kept it long enough to test its upper limits.
Noodles, greens, a boiled egg plus this gorgeous dressing? That sounds like heaven to me! That poached salmon technique is amazing as well! Love all this Marc! Nicely done!
Thanks Susan! Brining the salmon makes a big difference in both the appearance and the texture of the salmon after it's poached. It's one of my favorite ways to cook it because it stays moist and tender but the meat is firm enough to not be mushy.
Dayum, that was a stoke of genius to put it on noodles, man! Didn't realize that about albumin...but in retrospect, it makes sense! Drinking a morning beer while watching you, dude. hahaha
❤️morning🍺!
Thank you for sharing this amazing salad and dressing, I'm definitely going to be trying out all these dishes and then some. This salad is a great base to build on but still awesome with just a few ingredients.
Thanks Bhanani, I hope you enjoy it!
sooo good, Mark!
Thanks!
Absolutely Delicious ✅ Thank You So Much Mark 😊
You're welcome Mike!
Heyyyy Looking soooo tasty and delicious Love it😍😍😍
Thank you Pat! 😃
i love ginger miso dressing!! i will make some tomorrow, i have everything in the fridge already. thank you! ive never salted salmon overnight, that is going on the to-try-soon list as well!
You're welcome hersherette! You can check out my Japanese Breakfast Salmon recipe for the method, but I halved the amount of salt for this one since the dressing also contains salt from the miso.
Wow fantastic very healthy recipe
Thanks!
My local sushi spot has a similar dressing to this! Super excited to try it on noodles for a weeknight dinner this week!
I hope you enjoyed it!
Love your channel, Marc. Please keep it up. 😊👍
Thank you!😃
Mouth watering!
Thanks Mark!
Is possible to keep this dressing a few days in the fridge?
Hi Oksana, sorry for the slow reply! Yes this will last for quite some time in the fridge. I've had it in the fridge for as long as a week, but I'm sure it could last much longer.
Could you also share the carrot dressing too? Thanks in advance!
Thanks for the suggestion, I'll add it to the list!
Hey chef, did you get more immediate reactions from Japanese Cooking this time? I hope it worked, I love what you do!
I think I did, thanks!
@@NoRecipes woopie, we love serving the youtubers, you guys are so good!
I'd pay alit of money to be the judge of your 5 ingredient dressing to Colleen's 5. She makes a balsamic and i nfused with honey. We eat it everyday in the summer on our salads from garden. Lunch and dinner.
Sorry for the ramble lol
Cheers Marc ! 🌱👍
That sounds amazing! Its always good to have a few dressings around to match the mood/meal. 😉
How long does it last in the fridge?
There's enough acidity and salt in this it should last for some time. This doesn't make a huge amount though so I've never kept it long enough to test its upper limits.