Miso Ginger Glazed Salmon

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This is a simple but flavorful dish is easy..and it’s SOY FREE!

Serves 4

1 cup non-soy Chickpea Miso (available at Grassroots in 5 Points in Jacksonville)
1/3 cup sugar
1/2 teaspoon Stevia
1/2 cup sake’
4 8-ounce salmon fillets

 

  1. Whisk the miso, sugar, and sake together in a medium bowl to dissolve the sugar and miso (the mixture will be quite thick). Gently lay the salmon in a 1-gallon zipper-lock bag and pour the marinade into the bag. Seal the bag, pressing out as much air as possible, and refrigerate for at least 5 hours and up to 24 hours, flipping the bag occasionally to ensure that the fish marinates evenly. (Do not over- marinate.)

  2. 2. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top. Remove the fish from the marinade, lay on the broiler pan top skin side down and spoon 1 tablespoon of the marinade out of the bag over each fillet; discard the remaining marinade.

  3. 3. Broil the salmon until nicely browned and the flesh is opaque and flakes apart when gently prodded with a paring knife, 6 to 9 minutes. Transfer the salmon to a platter and serve



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