1/4 cup white miso
1/4 cup soy sauce
1/4 cup honey
3 tablespoons unseasoned rice vinegar
1 tablespoon Chinese rice wine (sake)
3 tablespoons sliced green onions, divided
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
6 salmon fillets
PAM® Canola Oil Cooking Spray Pump
Toasted sesame seeds, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 12 g | 19% |
| Calories | 234 kcal | 12% |
| Sodium | 573 mg | 24% |
| Protein | 21 g | 42% |
| Saturated Fat | 2 g | 12% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 2% | |
| Vitamin C | 4 mg | 7% |
| Vitamin A | 80 iu | 2% |
In a small bowl, whisk together miso, soy sauce, honey, rice vinegar, sake, 2 tablespoons of the green onions, ginger and sesame oil. Place the salmon fillets in a baking dish, pour the marinade over top and turn to coat. Cover and marinate in the refrigerator for 30 minutes.
Preheat broiler and set oven rack to about 4 to 6 inches below broiler element. Meanwhile, spray a rimmed baking sheet with cooking spray. Remove the salmon from the marinade and place on baking sheet.
Broil salmon 12 to 14 minutes until browned on top and firm (145°F).
Top with remaining green onions and sesame seeds if desired; serve.
If salmon starts to get too brown on top before it is cooked enough in the center, turn off the broiler, set the oven to 425°F and continue cooking until done (about 1 to 2 minutes longer).
Miso-Ginger Marinated Salmon
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