I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon.
This misoglazed salmon is super easy. For the salmon, broil it for 5 minutes with this marinade. Let the marinade sit for 30 minutes on the fish before cooking.
- 2 six ounce wild salmon fillets
- 3 tbsp. white miso paste
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 2 tbsp coconut aminos
- ½ tsp toasted sesame oil
- 8 spears asparagus
- 1 white sweet potato
- 2 tbsp hot water
- 1 tsp wasabi paste
- salt & pepper to taste
Mix all marinade ingredients together in a glass measuring cup. Arrange salmon and cover in marinade for 30 minutes.
Place salmon on a different sheet to cook than the one it was marinated on. Broil the salmon for 5 minutes and check firmness. I like my salmon under cooked and let it rest. You can always add the salmon back in but you can’t “uncook” it.
Then I rub the asparagus in remaining marinade and cook for 10 minutes at 350F in the oven on a baking sheet.
Wasabi Sweet Potato
The wasabi sweet potato purée is simple. Just skin and boil one white sweet potato (you can tell by scratching the skin if it’s white).
Drain water but reserve ½ cup. Blend potato with 2 tbsp hot water and 1 tsp wasabi paste. Add salt and pepper to taste.