Miso Salmon
After all this talk about omega-3 fatty acids and wild versus farmed fish, I thought I should share my favorite fish recipe: Miso Salmon! Now that you know why fish is an important part of a healthy diet and how to source that fish, it is time to get cooking!
This is my go-to salmon recipe that I make probably weekly. In my opinion, miso and salmon are a magical culinary combination. This recipe is adapted from Melissa Clark.
What is miso?
Miso is fermented soy paste. The fermentation process means it contains live, active cultures of bacteria that promote the growth of beneficial bacteria in our digestive tract. A healthy gut microbiome is important for defending our body against toxins and harmful bacteria. It also improves digestion and reduces gas, constipation and diarrhea or bloating following the use of antibiotics. Moreover, the fermentation process used to produce miso makes it easier for the body to absorb the nutrients that it contains, such as manganese, vitamin K, copper and zinc.
Miso Salmon Recipe
Ingredients
6 tbsp white miso
3 tbsp mirin
3 tbsp sake
2 tbsp light brown sugar
2 tsp grates peeled fresh ginger (I often add a little more because I love ginger)
1 tsp fresh lime zest
1 whole salmon or 4 filets (6-8oz each)
Method
Whisk together marinade ingredients.
Place salmon in a shallow dish (large enough so the fish can lay mostly flat) and pour the marinade over it. Alternatively, you can use any bowl and do your best to cover the fish in marinade.
Let the salmon marinade for at least 30 mins or overnight in the fridge.
Turn oven broiler to high.
Line a rimmed baking sheet with aluminum foil.
Place the salmon on the prepared baking sheet, saving the marinade for the next step.
Broil the salmon for 3-4 minutes, flip it over, brush it with the reserved marinade, and continue broiling on the second side until cooked through to taste and golden on the edges. Medium rare is about 3-4 minutes.
Serve warm and enjoy :)
