I came across a package of miso in the grocery store a couple of weeks ago and couldn’t leave without it. Miso is one of my favorite restaurant flavours, plus it benefits from various enzymes, probiotics and vitamins, so I figure I had better explore its wonders in my own kitchen.
This salmon came out perfectly and was so easy to make that I would do it every night from now on but sadly that wouldn’t do much for this blog…
- 1 lb (450 g) wild salmon
- 2 tbsp light miso paste
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp minced ginger root
- 1.5 tsp sesame oil
- 5 drops hot pepper sauce
- pepper to taste
- pinch sesame seeds
- Place salmon fillet on baking sheet lined with parchment paper.
- Mix remaining ingredients, except sesame seeds, in a small bowl.
- Brush salmon with light layer of glaze.
- Broil on high for 8 minutes.
- Garnish with sesame seeds, serve with rice and steamed Chinese broccoli or bok choy, and enjoy!
Makes 4 servings.
Per serving: 200 calories, 4 g carbs, 9 g fat (the healthy kind!), 23 g protein, 1 g fibre
Yum yum yum, this dinner was a total winner. I’m not sure it gets much healthier or nutrient-packed than salmon, kale and edamame.
- 1/4 cup frozen orange juice concentrate
- 1/4 hoisin sauce (look for an MSG-free variety)
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp grated ginger
- 1 tsp grated orange zest
- pinch crushed red pepper flakes (optional)
- 4 boneless skinless salmon fillets
- Whisk together orange juice, hoisin sauce, soy sauce, ginger, orange zest and pepper flakes in a small bowl.
- Place salmon and marinade in a large ziplock bag, seal and turn to coat salmon in marinade.
- Refrigerate salmon for at least 30 minutes.
- Prepare salad (below) while fish marinates.
- Remove salmon from refrigerator and arrange on baking sheet sprayed in oil. Broil fish on high for 8 minutes.
- Serve over salad and enjoy!
Makes 4 servings.
Per serving (salmon only): 253 calories, 11 g carbs, 9 g fat, 29 g protein, 1 g fibre
Massaged Kale & Edamame Salad
I won’t post the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger salmon.
I will add though that I forgot to add the 1 tbsp of sweetener (agave) and found the dressing really didn’t need it, which is perfect in my opinion, as I’m not a fan of agave for health reasons – it being hard on the liver and linked to cardiovascular disease.