Miso Honey Roasted Salmon
GLUTEN FREE | DAIRY FREE | VEGETARIAN | SOY FREE OPTION
Salmon is one of my favorite anti-inflammatory foods. Salmon is high in omega3 fatty acids which are great for lowering inflammation, improving skin health and balancing blood sugar.
Remember to always opt for a wild caught fish. Farm raised salmon is often raised in unhealthy conditions ridden with bacteria, viruses and parasites.
THE RECIPE
Preheat oven to 375 degrees. Place parchment paper on a baking sheet.
Make the miso marinade.
For the miso marinade
Combine:
1 tablespoon of organic miso (for soy free: omit miso and add 3 full tablespoons of coconut aminos)
1 tablespoon of sesame oil
1 heaping tsp of honey
1 tablespoons of coconut aminos, tamari or soy sauce
1 tsp rice vinegar
Whisk together and brush onto your salmon filets.
Bake salmon for 8-15 minutes depending on thickness of filet and your temperature preference. I like mine well done. Flip half way through.
Plate your salmon with:
Brown rice
Massaged or steamed kale
(to massage kale - add olive oil, lemon juice and sea salt to a bowl with chopped kale. Massage with hands)
Chopped raw vegetables: radish, carrots and cucumber
Sliced green onion
Kimchi
Sesame seeds
Top with miso honey dressing.
It’s the same as the marinade with more oil. I made a new batch because I was dipping my brush back in after touching the raw fish.
For the dressing:
Combine:
1 tablespoon of organic miso
3 tablespoon of sesame oil
1 heaping tsp of honey
1 tablespoons of coconut aminos, tamari or soy sauce
1 tsp rice vinegar
Whisk together thoroughly.
Drizzle on top of your salmon bowl!
Enjoy!
Love this recipe? Please share a picture of your meal on social media and tag @abbyhersamhealth!
Questions or comments? Please comment below.
