Miso Glazed Salmon

COURSE Main dish

SERVES about 4

TIME About 20 minutes

Cooking Tip:

• Salmon over cook very easily, cook for less time and check for doneness. The salmon fillets I use generally is about ¼ to ½ inch in thickness. These takes about 8 mins to cook.

• Sesame oil can be substitute with the coconut oil. The flavor will be different. However, I found the sweet taste of coconut oil work well with the saltiness in miso and soy sauce. Since the coconut oil stays in solid form below 74°F, melt it in the microwave is an important step. Warm water is not needed if using coconut oil.

Ingredients:

• ½ Tbsps of red miso paste, or 1 Tbsp of white miso paste

• 2 Tsps of sugar

• 2 Tbsps of rice vinegar

• 2 Tbsps of warm water

• 3 Tsps sesame oil, can also substitute with melted coconut oil (no warm water, item above)

• 2 Tbsps soy sauce, 3 tbsps if using coconut oil stead of sesame oil

• 1 inch ginger, minced

• 1 green onion, chopped

• 4 salmon fillets, 5 - 6 oz each

• ¼ cup cilantro, chopped, for garnish (optional)

Directions:

1. Mix the miso paste, sugar, rice vinegar, water, sesame oil, soy sauce, ginger, and green onion together, until miso paste is completely dissolved.

2. Set the salmon fillets in a baking dish and brush the miso marinate on to the fillets and set aside for 30 mins.

3. Turn on the broiler and wait for a few mins until the oven is hot.

4. Broil the salmon for 8 - 11 mins (depending on the thickness).

5. Garnish with cilantro and serve with salad and roasted vegetables.

Recipe Inspiration:

This recipe is inspired by the "Miso-Ginger Marinated Grilled Salmon" by Bobby Flay on FoodNetwork.