Miso Glazed Salmon
I truly love salmon and this recipe does not disappoint. I serve it with fried jasmine rice, but you could substitute riced cauliflower, for a low carb option. Garnish with green onions or sesame seeds, for a pretty presentation.
3 tablespoons miso paste
2 tablespoons tamari or soy sauce
1 teaspoon grated fresh ginger (or 1-2 drops ginger vitality essential oil)
1 garlic clove, minced
pinch of red pepper flakes, or to taste
2 tablespoons light brown sugar
1--2 drops black pepper vitality essential oil
4 six ounce salmon filets
2 green opinions, both white and green part
Sesame seeds, for garnish (optional)
In a small bowl, whisk together the Miso paste, tamari, ginger, garlic, red pepper flakes and black pepper essential oil. Set aside.
Place salmon in a glass baking dish and cover with arinade. Marinate the salmon for 30- 60 minutes in the refridgerator.
Preheat oven to 425 degrees. Place salmon on a baking sheet ad drizzle each piece with leftover marinade (from the bottom of the pan).
Bake the salmon filets for approximately 10 minutes or until the salmon is flakey in the center. Baking time will vary with thickness of the salmon filets.
Garnish with green opinions or sesame seeds.
Serve with Jasmine rice.