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:
Preheat the oven to 400 degrees F.
Brush some of the sauce over the salmon filet, covering the top entirely.
Save any remaining sauce to spoon over the cooked filets, if desired.
Cook the salmon for about 15 minutes or until desired level of doneness.
Serve each salmon filet with your favorite veggies, a crisp green salad and fluffy rice and enjoy!
