There are a lot of health benefits behind this dish: miso is a fermented soy paste that is great for helping balance your microbiom. And salmon is an excellent source of protein, omega 3 fatty acids, and vitamin B. I garnish this with shiso, an Asian herb from the mint family. It's a fabulous and easy meal, but if you don't want to make it, we'll take care of that for you - it's on our menu this week! I love to serve this with white rice and steamed vegetables. It pairs particularly well with sauvignon blanc, or a pale ale. Miso Glazed Salmon Filet
Ingredients: 2 Salmon Filet (we prefer coho salmon, but you can use any kind) 1/4cup Miso Paste (We use white, but you can use red... it's just more intense) 2 Tbsp Maple Syrup 2 Tbsp Mirin Scallions or Shiso to garnish (optional) Method: Whisk together the miso, maple syrup and mirin and cover the filets with the marinade. Refrigerate overnight, or atleast a couple hours. When you are ready to eat preheat the oven to 400 degrees. Place the fish in an oven safe dish and cover with aluminum foil. Cook for approximately 6 minutes. Remove the foil and cook until the salmon is firm to the touch (approximately another 6 minutes). Garnish and serve.
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