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Fish

Miso Ginger Sesame Salmon

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I’ll call it Miso Ginger Sesame Salmon, because quite frankly, I am never sure how to call a recipe to accurately describe how good it is!

We went to San Diego California for a week. Travelling with kids is hard man! Not gonna lie -the start of our trip was super stressful, but it got better as the days went on. We went to visit a cousin’s place while we were out there and she made the nicest dinner for us! She had grilled steak, a kale salad, fresh sautéed vegetables and this really good miso salmon.

It was so good in fact, that BOTH of my kids ate it! I was shocked!

My GO TO salmon recipe has always been my maple glazed salmon, and this is actually not too far off, which is probably why I like it so much! Of course I asked her for the recipe, and if I could publish it on the blog to share with all of you! I put my own spin on it, but it’s mainly inspired from her. Thanks Kelly!

Why this works

The miso paste brings a nice depth of flavor, there’s a perfect acidity from the rice vinegar that cuts right through the fattiness of the salmon. Also, it has just a bit of maple to even it all out. The panko crumbs on top add a really nice crunch factor. I like that it has coconut aminos instead of soy sauce and you can totally eat it warm or room temperature. You could pair it with a salad for a nice lunch.

Here is a low sodium miso paste that works well in case you can’t find it at your local grocery (I had trouble at my local shoprite) : Miso Paste on Amazon (affiliate link)

By the way, you don’t need to skin the salmon for this dish – it slides right off once cooked. However, if you want to know HOW to remove the skin of a salmon, check out my instagram feed @thekoshertomato. I have it on my highlighted videos.

Miso Sesame Salmon

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Sandy Leibowitz
July 1, 2018
by Sandy Leibowitz
Category Fish
Persons
6

Ingredients

  • 2 pounds salmon fillets
  • kosher salt, to taste
  • 1/2 Tablespoon lemongrass, finely chopped
  • 1.5 teaspoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 1 heaping tablespoon miso paste
  • 1 teaspoon coconut aminos
  • 1 tablespoon maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • 1/2 cup panko bread crumbs
  • 2 Tablespoons parsley, chopped

Instructions

  1. Preheat your oven to 385 Convection (or 360 standard oven)
  2. Make a few cuts/slits in the flesh of the fish without going all the way through to the other side. (just create "pockets" for the marinade to sit into) and season with a little salt. Set aside.
  3. In a small bowl, combine all the rest of the ingredients EXCEPT panko, sesame seeds and parsley. Mix well.
  4. Pour over salmon and allow it to sit on the counter for 15 minutes. Meanwhile, toast the panko breadcrumbs in a dry skillet, turning occasionally until they are golden brown. Add sesame seeds and parsley and reserve.
  5. Cook the salmon for 15-18 minutes. It should be flaky and opaque. Top with panko mixture and serve immediately. (Can also be served room temperature)
https://plantainsandchallah.com/miso-ginger-sesame-salmon/


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Hey! I’m Sandy

I’ve cooked professionally over 12 years and now, my goal is to teach you the skills behind recipes to empower you in the kitchen.  Read more…

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