Miso… Ginger… Salmon
What more do I need to say about this?!? So many delicious flavors combining to bring this beautiful flavor bomb! And what could be easier than baking salmon and serving it along side a simple side of roasted vegetables.
Some time ago I came across a recipe for a miso salmon in a magazine in the waiting room of my doctors’ office. I’ve kicked myself ever since for not taking a picture of that recipe or at least writing down the name of the magazine! However, last week a memory of that flashed through my mind when I was trying to decide on how to make some frozen salmon I had on hand and I decided just to give it a shot.
Fortunately, I don’t think it could have turned out any better! My normal taste tester (aka husband 🙂 ) even commented it was some of the best salmon I had ever prepared! I’d call that a win! Especially since I prepare salmon so frequently!
I paired this with a simple side of roasted broccoli and cauliflower, sticking with the Asian theme and roasting it with a little soy sauce and a few other spices.
This recipe also features one of my favorite condiments, Chile Crunch. This condiment is so versatile and delicious, and even better it has minimal ingredients! It contains just garlic, onion, chiles, canola oil, salt, and spices. It contains no preservatives or MSG and is gluten free!
I will definitely be making this again, and soon, and often! 🙂 Especially because I bought a rather large container of miso paste – any suggestions for how else to use it are welcomed!!!
Of course, fresh salmon is typically best, but that can be hard to find, especially in the mid-west, so I’ve had good luck with individually packaged and frozen fillets, from either Whole Foods or Trader Joe’s. To thaw them, place them in the refrigerator the day prior to preparing or if you forget (like I often do!), place the frozen fillets, still in their packaging, in a bowl and run some lukewarm water over them for a bit. Don’t get the water too warm or else you’ll start cooking the salmon, which is no good!
If you like to top it or like a little crunch for some extra texture, I highly recommend lightly toasting some sesame seeds and sprinkling them over the top! To toast, place sesame seeds in a small skillet over medium-low heat. Shake pan frequently for a few minutes while seeds toast. They will turn a light brownish hue – keep an eye on them as they will toast very quickly!
This could also be served over a bed of rice or quinoa (as pictured above) for a more filling meal!
Miso Ginger Salmon
Serves: 6 Total Time: 30 minutes
For the salmon:
- 6 4oz salmon filets, fresh or frozen
- 2 t olive oil
- 2 t white miso
- 2 t rice wine vinegar
- 2 t reduced sodium soy sauce or coconut aminos (if using coconut aminos, reduce sweetener to 1/2 t as coconut aminos tends to be a bit sweet)
- 1 t mirin, honey, or sweetener of choice
- 1 t sesame oil
- 1 heaping tsp grated fresh ginger
- 1/2 – 1 tsp chile crunch condiment, or more to taste
- Couple grinds black pepper
- Toasted sesame seeds for topping, optional
For the veggies:
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1 t sesame oil
- 2 t soy sauce
- Couple good shakes of onion and garlic powder and black pepper
- You can also add some of the chile crunch condiment to your veggies, which I frequently do!
- Heat the oven to 450F
- Spread the broccoli and cauliflower on a foil lined baking sheet (yay for easy clean up!)
- Add sesame oil, soy sauce, and seasonings and stir to combine.
- Spread in a single layer on the baking sheet and bake for about 20 min, stirring once, or until fork tender
- In the meantime, whisk together the sauce for the salmon – olive oil, miso, rice wine vinegar, soy sauce, mirin, sesame oil, black pepper, chile crunch condiment, and ginger
- Place the salmon fillets on a separate foil lined baking sheet
- Pour about half of the sauce over the salmon
- Bake for 10-12 minutes, until firm and flakes apart easily
- Remove from oven and drizzle with remaining sauce
- Top with sesame seeds, if desired, and serve!
202 total cal, 5.5 g fat, 15.3 g carbs, 25.8 g protein