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.