The omega-3 essential fatty acids that are contained in wild caught salmon are protective against many issues, including heart disease, alzheimer’s disease, and cancer.  Salmon is also an excellent source of protein, selenium, and vitamin B12. 

Ginger boasts anti-inflammatory properties and free radical fighting anti-oxidants.  It is soothing to the digestive tract and stimulates digestion.

Miso is fermented soybean paste.  It promotes beneficial gut flora for digestion and proper immune system function.  It is also a good source of the minerals zinc, manganese, phosphorous, iron, and copper and contains vitamins B2 and B6, protein, and fiber, making it beneficial for energy production and balancing blood sugar.

INGREDIENTS:
1/4 cup white miso paste
2 tbsp. rice vinegar
3 tbsp. tamari
2 tbsp. minced green onion
1 - 2 tbsp. minced fresh ginger
2 tbsp. toasted sesame oil
several slices of fresh lemon
2 pounds wild-caught salmon

DIRECTIONS:

Whisk together the miso, vinegar, tamari, green onion, ginger, and sesame oil

Put salmon in a baking dish and pour the marinade over the salmon

Let the salmon marinate for about 30 min. in the refrigerator

Bake in the oven on 350 degrees for about 20 min. or until cooked through

Garnish with sliced lemon before serving


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