Miso Ginger Salmon

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!

Miso Salmon Chile Crunch

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

Miso Ginger Salmon

Serves:  6      Total Time:  30 minutes


For the salmon:

  1. 6 4oz salmon filets, fresh or frozen
  2. 2 t olive oil
  3. 2 t white miso
  4. 2 t rice wine vinegar
  5. 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)
  6. 1 t mirin, honey, or sweetener of choice
  7. 1 t sesame oil
  8. 1 heaping tsp grated fresh ginger
  9. 1/2 – 1 tsp chile crunch condiment, or more to taste
  10. Couple grinds black pepper
  11. Toasted sesame seeds for topping, optional

For the veggies:

  1. 1 head broccoli, cut into florets
  2. 1 head cauliflower, cut into florets
  3. 1 t sesame oil
  4. 2 t soy sauce
  5. Couple good shakes of onion and garlic powder and black pepper
  6. You can also add some of the chile crunch condiment to your veggies, which I frequently do!


  1. Heat the oven to 450F
  2. Spread the broccoli and cauliflower on a foil lined baking sheet (yay for easy clean up!)
  3. Add sesame oil, soy sauce, and seasonings and stir to combine.
  4. Spread in a single layer on the baking sheet and bake for about 20 min, stirring once, or until fork tender
  5. 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
  6. Place the salmon fillets on a separate foil lined baking sheet
  7. Pour about half of the sauce over the salmon
  8. Bake for 10-12 minutes, until firm and flakes apart easily
  9. Remove from oven and drizzle with remaining sauce
  10. Top with sesame seeds, if desired, and serve!
Nutrition info:

202 total cal, 5.5 g fat, 15.3 g carbs, 25.8 g protein


Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe

Spicy Shrimp with Cauli Mash and Bacony Garlic Brussels

Thanks for joining me!  This site will be a work in progress while I get the hang of this!  Any and all feedback is welcomed and appreciated!

Take care of your body.  It’s the only place you have to live. — Jim Rohn

I’ve been thinking about starting a blog for awhile in order to share recipes (successes as well as probably a few flops) along with ideas on how I stay both mentally and physically fit and healthy.

My journey with learning and loving to cook started at a young age.  I can happily report that both my mom as well as my grandma are amazing cooks so I learned from the best, in my opinion :).

As a young child, I was labeled an “extreme ectomorph”, which basically was medical jargon for lanky and lack of muscle.  Like most kids, my metabolism along with playing multiple sports, allowed me to eat just about anything and everything and remain thin.  Literally, Peanut Buster Parfaits from DQ were a regular part of my diet!

That is, until my thyroid got out of whack my sophomore year of high school.  I gained >30 pounds that school year so I had to start looking for ways that I could continue to prepare and enjoy delicious food but become more conscious of what I using to fuel my body.

Thus, my love of cooking began.

For my first recipe, I’m going to share what I put together for dinner tonight.  After sharing a picture on social media and getting several requests for the recipe, I decided it was time to stop thinking about starting this site and actually get started 🙂

Image may contain: food

Spicy Shrimp w/ Cauli Mash and Bacony Garlic Brussels

Serves: 4                               Total time: ~45 min 

Cauli Mash:

  1. 1 head of cauliflower, cut into medium florets
  2. 3 cloves garlic, minced
  3. 2 T olive oil
  4. 2 C chicken broth
  5. 1 C cashew milk (or milk of choice)
  6. 1/2 C corn meal
  7. 1/3 C nutritional yeast such as Braggs (or cheese such as parmesan if you like)

 Bacony Garlic Brussels:

  1. 1.5 – 2 lbs Brussels spouts, trimmed and halved
  2. 4 oz diced pancetta (or several slices bacon, diced)
  3. 2 cloves garlic, minced
  4. 2 T olive oil
  5. Salt and pepper

Spicy Shrimp:

  1. 1 lb shrimp, peeled and deveined
  2. 2 T olive oil
  3. 1 t crushed red pepper flakes (more or less to taste)
  4. 1 t garlic powder
  5. 2 t chili powder
  6. Salt and Pepper


  1. Preheat the oven to 450F.  Toss the brussels sprouts ingredients together and spread in a single layer on a baking sheet lined with foil.  Bake in the oven for approximately 20 – 25 minutes, stirring once.
  2. While brussels sprouts cook, start the cauliflower.  In a medium/large stockpot, heat a few of the larger chunks of pancetta over medium heat until some of the fat has rendered.  Remove the pancetta, add olive oil and cauliflower and sauté for a few minutes.  Add the garlic and sauté 1-2 more minutes.  Add the chicken stock and milk of choice, cover, and simmer for 10 minutes or more until the cauliflower is fork tender.  Mash the cauliflower with your fork to desired consistency.  (I like a chunky texture).  Add the corn meal and nutritional yeast (or cheese) and stir to incorporate.  The mixture will thicken up.  Add a few more tablespoons of broth or milk as necessary.
  3. For the shrimp, heat olive oil in a large skillet over medium heat.  Pat the shrimp dry and add to the skillet.  Season with red pepper flakes, garlic powder, chili powder, salt and pepper.  Using tongs, turn the shrimp and cook on each side about 3-4 minutes.  Remove the shrimp and add a few tablespoons of water or stock and heat for a few minutes to create a sauce.
  4. Layer the mashed cauli, shrimp, and brussels sprouts and enjoy!

Estimated Nutrition Info:

  • **404 tot cal, 21 g carb, 21 g fat, 43 g protein
  • 521 total cal, 30 g carb, 27 g fat, 49 g protein

**I divided the cauli mash and bacony garlic brussels into 6 servings and had leftovers so this nutrition info accounts for that

Note: the original version of this recipe called for 1 15oz can of cannelini beans, mashed, and added to the cauliflower mash.  I recently made this again without the beans and found it equally delicious along with less bloat inducing :).  The nutrition information has been updated to reflect the removal of the beans.

This recipe was adapted from Pinch of Yum


Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe.