Whether for a fancy dinner party or your everyday salmon recipe, you are going to want to double this one and have leftovers for lunch!
Salmon is bar none one of the best foods you can eat weekly. It is a fish that is delicious, easy to get and easy to prepare, packed with protein and Omega 3s, and can be dry-rubbed, marinated, tossed with sauce…the list goes on and on. Baking salmon and then having leftovers for a Buddha bowl or fresh salad the day after is my favorite two days of the week.
I absolutely love miso and maple together with a hint of Dijon thrown in. It is my signature dish, with freshly grated ginger and a little bit of tamari. In the summer, you can pop it on a cedar plank but it should be enjoyed year round.
4 fresh salmon filets
- 2 tbsp miso
- 2 tbsp maple syrup
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp tamari
- 1 knob ginger, finely grated.
Mix all marinade ingredients together and place on salmon. Let sit for at least ten minutes. Set oven to high broil and place salmon on rack about six inches from the heat source. Broil for 8 minutes.