Mee-So Lovin’ This Miso Salmon Recipe

I love Salmon, and this EASY recipe gives my salmon a ZHUZH! 

Ingredients

• 2 wild-caught salmon fillets – skin on ( about 1.5 lbs total weight and an inch thick- you can divide them into smaller pieces if you like)

MISO MARINADE

• 2 tbsp of organic sweet white miso paste (there is soy-free miso paste if you have a soy allergy).
• 2 tbsp of mirin or sake
• 1 tbsp of tamari gluten-free soy sauce or coconut aminos
• 1/4 tsp of toasted sesame oil (optional)

Instructions

I like to use boneless salmon fillets, which makes it easier, and you want to keep the skin on as it will keep the salmon from drying out. 

Whisk all of the marinade ingredients together, and be sure to break down the miso paste. Cover salmon with marinade and place in the refrigerator for two hours. 

Turn on the oven to broil. 

I like to use a cast iron skillet, giving it a nice little brush of avocado oil. 

Remove the marinade from the salmon using a paper towel, as the miso marinade will burn quickly. Place salmon in a pan with the skin down on the pan. The skin creates a barrier between the flesh and the skillet. 

Cook for 6-8 minutes – depending on your broiler – stay with it! 

Garnish with green onions and black sesame seeds, and serve over rice, gluten-free soba noodles, or a quick Asian slaw.