If you’re looking for a meal that represents clean and nutritious eating, then I have the recipe for you. While my Miso Salmon Filets may take a bit of prep work to get the most out of the marinade, I promise you that it will be worth the effort.

The umami flavors of the miso go perfectly with the fresh, warm taste of the wild-caught salmon filets, and the Asian slaw is a delicious, crisp addition to the dish. It’ll fill you up without any of the guilt that can sometimes come from your favorite fried and sugary Asian recipes.

To complete the dish, I added the salmon filets to a side of quinoa, but you can easily swap in another grain of your choosing. This is the sort of tasty, versatile dish you’ll be happy to try again and again.

Ingredients

2 4oz wild-caught salmon filets
1/4 cup white miso
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon liquid aminos (or tamari)

Asian Slaw Ingredients

1/2 red bell pepper
1/2 cucumber
1 tablespoon sesame seeds
1 tablespoon sesame oil
Drizzle of honey
Splash of liquid aminos (or tamari)

Wild-Caught Salmon vs. Farmed Salmon

When it comes to nutrition, it really is all about the ingredients. That’s why, when I have the opportunity, I always opt for wild-caught salmon over anything else.

For one, you are far more likely to avoid many of the contaminants that are found in farmed salmon, including the cancer-causing chemical polychlorinated biphenyls (PCBs). And conversely, wild-caught salmon often have higher omega-3 and essential mineral content than its counterparts, making it the healthier choice on every level.

Plus, by purchasing wild-caught salmon you are supporting more sustainable and environmentally friendly fishing practices.

The Delicious Power of Miso

Not only is miso delicious, but because it is the product of fermentation, it is also a fabulous probiotic that can do wonders for your gut health. As with all probiotics, miso contributes to a healthy microbiome by providing your gut with the “good” bacteria needed for healthy digestion.

And as your gut is also the main engine of your immune system, adding more miso to your diet can help you feel better today and well into the future.

Liquid Aminos Over Soy Sauce

Soy sauce and Asian food go hand in hand, but that doesn’t mean it’s always the best option for everyone, particularly those with gluten sensitivities.

Like soy sauce, liquid aminos are made from soybeans, but unlike soy sauce, liquid aminos do not go through a fermentation process that involves wheat, making them the perfect gluten-free alternative.

As its name might suggest, liquid aminos are also an excellent source of essential amino acids, the body’s building blocks of protein.

Instructions

Prep the marinade by combining the white miso, rice vinegar, grated fresh ginger, and liquid aminos. Mix together in a mixing bowl until it is a paste. Make sure the consistency is smooth (want it a little more runny than peanut butter) but not too thin like water.
Rinse and pat the salmon dry. Place in a shallow container. Cover the salmon in the marinade. Cover and store in the refrigerator for six hours or overnight.
When cooking, take out salmon for 30 minutes and let it come to room temperature. Place on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper.
Broil the salmon on high for 7-8 minutes or until desired cooked level.
To prepare Asian slaw, finely chop the red bell pepper and cucumber and place in a mixing bowl. Combine the rest of the ingredients and serve fresh.
Serve meal with quinoa or grain of choice.