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Miso Wild Salmon with Lime-Ginger Glaze
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Created and presented by Rebecca Katz

Serves 4

3 tablespoons white miso 3 tablespoons fresh lime juice
1/4 cup mirin
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil or organic macadamia nut oil
4 (6-ounce) wild Alaskan King Salmon fillets
2 tablespoons cilantro chopped for garnish

  • Whisk together the miso, lime juice, mirin, ginger, and sesame oil in a mixing bowl. Put the salmon in a baking dish, pour half the marinade over the salmon, and turn to coat well. Reserve the remaining marinade.
  • Marinate the salmon in the refrigerator for 30 minutes.
  • Preheat the oven to 400°F.
  • Place the salmon in a baking dish with its marinade and 1/4 cup of water. Bake for 8 to 9 minutes, or a few minutes longer if the fillets are thick.  DO NOT OVER COOK!
  • In a saucepan, heat the reserved marinade over medium heat until it starts bubbling.
  • When the salmon is cooked, pour the marinade over the fillets, sprinkle with cilantro and serve immediately on a platter or individual plates

Per Serving

Calories 256; Total Fat 9 g (1 g saturated, 3 g monounsaturated); Carbohydrates 10 g; Protein 27 g; Fiber 0 g; Sodium 409 mg

Learn more at RebeccaKatz.com.

About Rebecca Katz

A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health and Nutrition Education.

She received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.

Her most recent cookbook is The Longevity Kitchen, featuring the top 16 power foods, including wild salmon.

As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.

Rebecca is the Executive Chef for The Center for Mind-Body Medicine's Food As Medicine and CancerGuides® Professional Training Programs, which attracts the country's top cancer wellness physicians, nurses, social workers, and researchers.

She is also visiting chef and nutrition educator at Commonweal's Cancer Help Program in Bolinas, California, which offers intensive self-care programs for cancer patients and their caregivers.

Rebecca also develops delicious, affordable, menus for businesses and non-profit groups, consistent with the desired nutritional guidelines. Recipes are structured for ease of use and culinary interpretation by staff and end users.

Learn more at RebeccaKatz.com.


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