Craving something new this winter? Icelandic’s Miso Marinated Icelandic Cod and Cinnabun Smoothie are a must-try! Start out your day with the Cinnabun Smoothie made with Icelandic Wild Fish Oil and for dinner, whip up the Icelandic Cod for a delicious and nourishing meal.
Icelandic brand seafood features unparalleled quality and uncompromised taste, making it a great product for experienced chefs and household cooks alike. In particular, Chef Graham of High Liner Foods enjoys working with the high quality seafood products from Icelandic, recently demonstrating the Miso Marinated Icelandic Cod recipe as part of the 2020 virtual Taste of Iceland Festival. You can follow along here!
Icelandic Wild Fish Oil Smoothie Boosters are unique, boasting support for brain, eye, heart, endurance, skin, and immune health. And they’re completely flavorless and odorless, making them the perfect addition to any morning smoothie! For a limited time, you can save 30% on Icelandic’s Smoothie Boosters on Amazon, including the Stamina Smoothie Booster, Daily Wellness Booster (orange), and Wellness Smoothie Booster.
Check out the recipes below:
For breakfast:
Cinnabun Smoothie
Serves: 1
Ingredients
- 1 frozen banana
- 5 tbsp oats
- 1 cup milk of choice
- 4 dates, pitted
- 1/2 tsp cinnamon
- 1 tsp Icelandic Wild Fish Oil
Directions
Add all ingredients to a blender and blend on high until smooth and creamy. Enjoy immediately!
For dinner:
Miso Marinated Icelandic Cod Loin + Spicy Soba Noodle Salad
Serves: 6
For the Miso Cod:
- 6 each 5 ounce Icelandic Cod Loins
- ½ cup Sake
- ½ cup Mirin
- 8 tbsp. White Miso Paste
- 3 tbsp. White Sugar
- 3 tbsp. Light Brown Sugar
Two days in advance make the marinade by combining the sake, mirin, miso paste and sugars together in a saucepan and bring to a simmer to dissolve the sugars. Allow to simmer for one minute to evaporate the alcohols in the wine. Cool the marinade under refrigeration. At least 5 hours or up to 2-3 days in advance the cod loins can be placed into the marinade and fully submerged. The longer the loins are marinated the more intense the flavor will be. When ready to cook preheat your oven to 400 degrees. Preheat a saute pan over high heat and add 1 tbsp of grapeseed or coconut oil to the pan. Gently brush off excess miso marinade, but do not remove all from the fillets. Sear the fillets on one side until golden brown, caramelized and even until some spots start to blacken. Flip the cod loins and place into the preheated oven and continue cooking for an additional 3-5 minutes until fully cooked.
For the Salad:
- 8 ounces Soba Noodles, cooked according to package, rinsed and chilled
- 1 cup Edamame, steamed, shelled and chilled
- 1 cup Carrots, peeled and cut into match sticks
- ¼ cup Cilantro and Mint, fresh whole leaves
- 2 tbsp. Sesame Seeds, lightly toasted
For the Vinaigrette:
- 1-2 tbsp. Sriracha, to taste
- 2 tbsp. Rice Wine Vinegar
- 2 tbsp. Soy Sauce
- 2 tbsp. Sesame Oil
- 2 tbsp. Mirin
- 1 tbsp. Maple Syrup
- 1 tbsp. Garlic, minced
- 2 tsp. Ginger, minced
To make the vinaigrette place all ingredients into a blender and puree on high for 30 seconds until fully emulsified and reserve. Meanwhile, combine the soba noodles, edamame, carrots and fresh herbs in a large bowl. Mix well with the vinaigrette and serve garnished with lightly toasted sesame seeds.
For more recipes, be sure to check out Icelandic’s website! Don’t forget to let us know which one is your favorite in the comments below or on Twitter!
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