Miso Sesame Salmon
This salmon recipe is one of my staples for weeknight dinners, and it’s always a crowd pleaser. Salmon is rich in anti-inflammatory omega-3 fatty acids, which most of us don’t get enough of. Omega-3s are great for your skin, heart health, cognitive function, gut health, and more! Salmon is also a very filling and satiating protein source.
This Asian-inspired marinade is both savory and sweet, and the sesame seeds add a delicious crunch (along with fiber)! Pair with your favorite vegetables like the miso eggplant and sliced red bell pepper pictured here, along with brown rice on the side if desired!
Ingredients:
1 large salmon filet (approximately 1/2 a pound of salmon - I prefer wild whenever possible)
1/2 tsp miso paste
1 Tbsp mirin or Chinese cooking wine (can sub rice vinegar)
2 Tbsp coconut aminos
1 Tbsp tamari or low-sodium soy sauce
2 tsp toasted sesame oil (can sub olive oil)
1 garlic clove, minced
Optional toppings: sesame seeds and chopped scallions (Japanese furikake seasoning works well too!)
Directions:
Preheat oven to 375 degrees F.
In a small bowl, whisk together the miso paste, mirin, coconut aminos, tamari, sesame oil, and minced garlic. Coat the salmon filet in the marinade and let marinate in the fridge (ideally for at least 30 minutes to really allow the marinade to soak in, but you can also cook it right away if you’re short on time).
Line a baking sheet with parchment paper and place salmon filet onto the baking sheet, then sprinkle sesame seeds on top.
Bake for ~12-16 minutes, or to preference. Enjoy!