Sample flavors from around the world

The 9th Street Bistro menu will take a trip around the world this year.

Chef Jamie Lombardi will be introducing menu items from different countries each month, starting with dishes from Japan this month. In February the bistro will be serving a taste of New Orleans.

Recipes of some of the dishes will be available at the Huckleberry’s Natural Market Web site at huckleberrysnaturalmarket.com.

Here’s a recipe that’s on the menu this month:

Classic Miso Marinated Salmon with Spinach-Miso Sauce

From the 9th Street Bistro and Chef Jamie Lombardi

1 1/2 pounds salmon fillet with skin, cut into 4 pieces

5 teaspoons salt

8 ounces sweet white miso

1/4 cup sake (rice wine)

1/4 cup mirin (sweet cooking wine)

For the Spinach-Miso Sauce:

3 1/2 ounces spinach leaves

3 1/2 ounces miso

1 tablespoons sugar

2 egg yolks

2 tablespoons sake, mixed with 2 tablespoons water

Salt the fish on both sides, and place it on a steel rack set over a pan. Put the fish in refrigerator for 1 hour. In medium bowl, soften the 8 ounces miso with the sake and mirin. In a pan large enough to hold the fish without overlapping, spread one-third of the miso mixture. Wipe the salt from the fish and place all the pieces in the pan. Spread the remaining miso mixture over the fish, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate for 5 hours or overnight.

Steam spinach for 1 to 2 minutes, drain, and then puree in food processor or blender adding 1 to 2 tablespoons of water, if necessary. In a suribachi or mortar (or a blender or food processor) grind the 3 1/2 ounces miso, sugar, egg yolks, and sake mixed with water, adding the ingredients one at a time. Transfer the mixture to a double boiler and cook over just simmering water until it thickens. Remove from heat and cool. Stir in the pureed spinach. Heat broiler and broiler pan or grill. Grease pan or grill with oil. Cook salmon approximately 6 to 8 minutes until golden. Spread the spinach sauce over the fish just before they are finished. Cook 1 more minute until slightly charred. Serve the fish garnished with fried spinach leaves and pickled ginger.

Yield: 4 servings

Approximate nutrition per serving: 458 calories, 17 grams fat (3.3 grams saturated, 31 percent fat calories), 40 grams protein, 37 grams carbohydrate, 208 milligrams cholesterol, 2 grams dietary fiber, 2,141 milligrams sodium.