06.10.15

Miso Glazed Salmon over Stir-Fried Zoodles

Yum, yum, yum.  Talk about an easy, super impressive, absolutely delicious weeknight dinner.  Throw the Salmon in a ziplock bag to marinade in the morning and come home and throw it in the oven.  BAM!  It is pretty much done and delicious and ready to be served.

The Miso gives this Salmon such an elevated flavor that will make you feel like you are eating out in a restaurant.  We served ours over stir fried zoodles (recipe below), but to keep it even easier just toss it over some cooked Jasmine Rice.

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Ingredients for the Salmon (Serves 2):

  • 2 (6-8oz.) Salmon Fillets
  • 3 tbsp. Organic Tamari (or Soy Sauce)
  • 3 cloves of garlic, minced
  • 1 tsp. grated ginger
  • 1 tbsp. olive oil
  • 2 tbsp. honey
  • 1 tsp. miso paste

Method:  

1.  In a small bowl, combine all ingredients (except for the salmon).  Whisk well to combine.

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2.  Pour miso marinade over the salmon in a zip lock bag and let marinade for at least 30 minutes, or overnight in the fridge.

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3.  When ready to cook, turn on oven to “broil”, and place the top rack about 6-8 inches from the top heat of the oven.

4.  Wrap a cooking sheet with foil.  Remove salmon from the ziplock bag, leaving as much marinade in the ziplock bag as possible and set aside.  Place salmon filets on the foil wrapped cooking sheet.

5.  Roast Salmon in the oven for 6-10 minutes, or until salmon is tender and flakes easily with a fork (I would cut into the center and make sure its cooked to your liking before digging in!)

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6.  While the salmon roasts, place all of the remaining marinade from the ziplock bag in small skillet over medium to medium heat.  Simmer for about 5 minutes until reduced and thickened.

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7.  When salmon is done, using a brush coat the salmon with reduced sauce and top with fresh chopped chives or green onion.  Serve over sauteed zoodes (recipe below) or Jasmine Rice!

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Ingredients for the Zoodles:

  • 2 zucchinis, Spiralized
  • 1 cup of sliced baby bella mushrooms
  • 2 tbsp. grapeseed or olive oil
  • 1/8 tsp. sesame oil
  • 1 clove of garlic, minced
  • 1/4 tsp. crushed red pepper
  • 1 tsp. grated ginger
  • 2 tbsp. Organic Tamari or Soy Sauce
  • Sriracha sauce (if desired)

Method:

1.  Heat olive oil and seasame oil in a skillet over medium-high heat.  When hot, add minced garlic, crushed red pepper, and ginger.  Saute for about 1 minute being careful not to burn.

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2.  Add the mushrooms and saute for about 5 minutes, or until tender.

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3.  Now add the spiralized zucchini, the soy sauce, and a little sriracha if desired.  Saute for about 3-5 more minutes so that zucchini is slightly softened yet still a little crispy.  Serve immediately. IMG_5891

Miso Glazed Salmon Recipe adapted from Honest Cooking.

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