Japanese Miso Salmon

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Japanese Miso Salmon

Yield: 2

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

We served this dish over steamed rice and roasted vegetables (zucchini, summer squash, red bell peppers, and pearl onions) and topped with fresh microgreens.

Ingredients

• 1 package of Superior Fresh Salmon Fillets (two 6oz fillet portions), thawed
• 3 tbsp. white miso paste (Japanese fermented soybean paste)
• 2 tbsp. mirin (Sake can be substituted for mirin. Orange juice will work too.)
• 1 tbsp. minced ginger
• 1 tsp. soy sauce
• 2 tsp. sesame oil
• 2 tbsp. green onions (scallions), thinly sliced
• 1 tsp. sesame seeds, toasted (or furikake seasoning)

Instructions

1. Place miso, mirin, minced ginger, soy sauce and sesame in a bowl and whisk together until the miso is dissolved.
2. Add defrosted salmon fillets to the bowl and coat well on both sides. Place in the refrigerator for 15 minutes and prepare steamed rice to serve with your salmon.
3. Preheat oven to 415. Cover a baking tray with parchment paper or aluminum foil, skin side down. Drizzle remaining marinade over fish before placing in the oven.
4. Make sure that you place the tray on a middle rack, not too close to the burner, otherwise the miso marinade will burn.
5. Bake in the oven for 16-18 minutes. You can take out of the oven and make a small cut in the middle of the fillet to check doneness - if it flakes, you're ready to eat!
6. Serve with rice and vegetables. Top with sliced green onions and sesame seeds.

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