Miso Marinated Salmon
A sweet miso marinade spiced with ginger for salmon fillets.
1/4 cup liquid aminos
1 tbsp agave nectar
1 tsp toasted sesame oil
2 tsps slivered ginger root
16 oz salmon fillets
1/4 oz white miso paste
Pre-heat oven to 375 °F (190 °C). Whisk liquid aminos (or low sodium soy sauce) and 1/4 oz or 2 tsp white miso paste together until mixed well.
Add slivered ginger root, sesame oil, and agave nectar (or honey) to miso mixture. Whisk until mixed. Pour the marinade into a shallow plastic container that is large enough to hold the salmon.
Divide the salmon into four 4 oz portions, or into 2 portions so it will fit into the container with the marinade.
Place salmon into the marinade flesh side down. Marinate for up to an hour.
Line a baking sheet with tin foil and spray with non-stick cooking spray. Place salmon on the foil and spoon a little of the marinade over the fish.
Bake in the middle of a 375 °F oven for 12-15 minutes, or until the fish flakes easily with a fork.
Note: good served with steamed asparagus and green beans and ginger soy swiss chard.
in 1 serving of Miso Marinated Salmon.
, 9% carbs, 39% protein.
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