Miso Ginger Glazed Salmon

I was definitely not a salmon lover growing up. Other than fish sticks and fried catfish, I really didn’t care for fish at all. That is, until high school when I started trying more foods and then college where I started cooking, learning about nutrition, and experimenting with different recipes. Now I love it and, because it is recommended to include fatty fish like salmon or tuna in your weekly diet, I have been trying to figure out a way to keep salmon on our weekly menu. It try to mix it up to keep it from getting boring.

Why include fatty fish like salmon and tuna, you may ask? Well, both of these fish are high in omega 3 fatty acids, which, studies have found and continue to find, can improve our heart health, aid in brain health, and fight inflammation in the body. This is important for pretty much everyone, from the infant needing the DHA and EPA for brain development to the child continuing to grow and develop to the young and adult athlete in states of inflammation after hard practices, games and competitions to the older adult potentially struggling with arthritis or other inflammatory diseases. Plus, it can help all of these groups mentioned maintain a healthy heart! And, if that is not enough, salmon can be a source of vitamin D, which is super hard to get from the diet and its fat helps the body digest the fat-soluble vitamins, vitamin A, D, E and K.

SO, for all of those reasons, let’s start incorporating more fatty fish into our diets, shall we?! I have a few other salmon recipes on the blog including my simple lemon dijon salmon and my spinach & feta stuffed salmon, and I’m excited to add this one to our family list. If you don’t like ginger, it might not be your thing, but if you don’t mind it, then I certainly recommend giving this recipe a try! Here you go. The recipe for my Miso Ginger Glazed Salmon.

Happy Fueling!

Taylor

MISO GINGER GLAZED SALMON

Serves 2

INGREDIENTS:

• Two 6-ounce salmon filets

• 2 tablespoons yellow miso paste (I used the Light yellow miso that I found at Central Market)

• 1 tablespoon rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon sesame oli

• 1 teaspoon grated, minced ginger

DIRECTIONS:

1. Preheat the oven to 400 degrees F.

2. Brush some of the sauce over the salmon filet, covering the top entirely.

3. Save any remaining sauce to spoon over the cooked filets, if desired.

4. Cook the salmon for about 15 minutes or until desired level of doneness.

5. Serve each salmon filet with your favorite veggies, a crisp green salad and fluffy rice and enjoy!

Lemon Dijon Baked Salmon

Hello friends!  I hope everyone had a wonderful Thanksgiving and is full of good food and memories of family and friends.  I know I am :)  We went to the ranch with family and it was so much fun.  There was lots of laughing and eating and exploring and no technology, emails or social media.  It kind of felt like being a kid again, which can be such a breath of fresh air.  My husband and I love being out at the ranch and so stay as long as possible, typically getting in to Dallas later in the evening.  While that leaves extra time at the ranch, it leaves no time for meal prep and grocery trips.  Last night, I found myself in another Monday running to the store after work to pick up ingredients for my favorite salmon dish.  Having done this several times and sharing it with you all on social media, I decided it was finally time to share the ingredient and nutrition details with you in a post.

So, today I'm sharing with you one of my FAVORITE go-to entrees - my Lemon Dijon Baked Salmon, baked in parchment paper.  People often get intimidated by fish. The thought of preparing it and cooking it can seem so tricky.  I actually used to be one of these people, thinking this same thing.  However, over time I have learned that fish can actually be one of the simplest and most no-fuss entree ideas!

This recipe has become my go-to Monday night protein when I have been away all weekend and don't get time to grocery shop or meal prep.  A quick stop at the store after work to pick up a 6-oz salmon filet plus any sides I want to include is all it takes.

It really is so simple and so delicious, and, because I cook it all in parchment paper, it's also easy cleanup, which is a bonus in my book!  The ingredients are simple and probably items you already have in your pantry and fridge.  I hope the next time you're pressed for time or find yourself waking up on Monday with no groceries or planned meals ahead that you think about this dish and give it a try.  It's tangy and zesty and melt-in-your-mouth delicious.  The salmon literally falls apart the minute your fork first goes in to take a bite, and all of those flavors from the dijon and the lemon and the thyme meld together as soon as it hits your mouth.  Just writing this makes me want to cook it again for dinner tonight!  

So, here you go.  My simple, less stress, Lemony Dijon Salmon......

Happy Fueling!

Taylor

Lemon Dijon Baked Salmon

INGREDIENTS:

• Parchment paper

• 6 ounce salmon filet

• 3 thin slices of lemon

• 1 1/2 teaspoons Dijon mustard

• 1 tsp, dried thyme or 2 to 3 sprigs of fresh thyme

DIRECTIONS:

1. Line a small baking sheet with parchment paper

2. Preheat oven to 400 degrees F.

3. Cut a small lemon into thin slices. You will need 3 slices of lemon for one salmon filet.

4. Lay salmon filet on parchment paper.

5. Spread Dijon mustard in an even layer over the salmon filet.

6. Lay the 3 lemon slices over the Dijon.

7. Sprinkle the dried thyme over the lemon slices and salmon - or lay thyme sprigs on top if using.

8. Lengthwise, bring the edges of the parchment paper up over the salmon and roll together to seal in the salmon. Roll up the edges of the parchment paper as well to seal. You are creating a kind of pouch that the salmon will cook in.

9. Place baking sheet in the preheated oven and cook for about 15 minutes or until desired doneness (the general rule is 10 minutes for each 1-inch thickness of the salmon)

10. Once, done, remove baking sheet from the oven and when ready, unroll the parchment paper to reveal a tender flavor-packed salmon filet :)

11. Serve salmon with your favorite simple sides and enjoy!

Serve It Again!

You can make several filets all at one time if you would like and store the extras for meals later in the week.  You could flake the salmon over a spinach salad or top it over a quinoa bowl.  Lots of possibilities!

 

NUTRITION NOTES:

Salmon:  protein | omega 3 fatty acids (specifically EPA & DHA, which are good for the brain, heart and can help decrease inflammation in the body) | Vitamin B12, Selenium

Lemon:  Vitamin C