Doesn’t a little mold infused, fermented soybean paste sound like the perfect way to top a beautiful piece of salmon?? Ok, it does sound pretty awful, but I swear to you it is not! I absolutely love miso with its salty, nutty, earthy flavor and all of the super interesting ways it can liven up a dish! I should also add that it is super rich in vitamins B12 and K, important trace elements AND is thought to be chemoprotective–especially against breast cancer. So don’t be afraid to layer it on your salmon thick and get ready for an omega three feast! I love this fish over pea and sweet onion rice–the peas add such a nice texture and the sweetness really works well with the salty miso! Serve this with my arugula and avocado salad to get your weekend off to an especially SMART start! The miso is pretty salty, so make sure to wash it down with a big glass of water!
Miso crusted salmon
- 1 1/2 # Sockeye Salmon (wild)
- 1/4 c white miso paste
- 1 1/2 T agave nectar (or more to taste)
- 1 T freshly ground ginger
- 2 T rice wine vinegar
- freshly ground pepper
- 1 t chipotle pepper flakes
- 2 green onions, chopped
- PAM cooking spray
Preheat oven to low-broil.
In a small bowl combine miso, pepper, chipotle pepper, agave nectar, rice wine vinegar, and ginger.
Spray a lasagna pan with PAM cooking spray and place the fish skin side down in the pan. Coat the fish with the miso sauce and cook for 12-14 minutes. Keep an eye on the fish. Once the top is browned to your liking, turn off the broil and start the oven on bake at 425 degrees F and cook for the remainder of the time or until it is done. Serve with a generous garnish of chopped green onions.