I’m always looking for new preparations of the same foods, trying to elevate them to experience a new flavor profile. This ginger miso salmon is a spectacular flavor bomb that hits all the savory, sweet and salty marks spot on! It’s one of those recipes that moves super fast, so you better have everything prepared right at the start (which really isn’t much at all!). Let’s dig in!
4 (5-6 oz) pieces wild salmon
2-inch piece of fresh ginger (grated)
4 cloves garlic, minced or crushed
1 tablespoon miso paste
1/4 teaspoon black pepper
1 tablespoon organic gluten free tamari
1 tablespoon coconut nectar or coconut sugar
3 tablespoons avocado oil
1/4- 1/3 cup water
Black sesame seeds to sprinkle on top of the salmon (optional)
DIRECTIONS: Season the tops of the salmon pieces with ginger, garlic and black pepper. In a shallow pan, heat the avocado oil on medium-high heat and place salmon in the hot oil, skin side down. Cook for about 3 minutes and then gently flip over. In a small bowl mix together the miso paste, tamari, coconut nectar/coconut sugar and 1/4 cup water to make the sauce. After 2-3 minutes add the sauce into the pan and lower the heat to low. Cook for 30 to 60 seconds until the sauce bubbles. If the sauce is too thick add some more water to thin it out. Remove salmon gently and plate with skin side down. Spoon the sauce over each piece of salmon, and sprinkle black sesame seeds to taste (optional). Serve with steamed Jasmin rice and a veggie. Enjoy!