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
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)
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.