I was never a salmon fan growing up, but recently I’m a fan of miso salmon. I guess I shouldn’t be surprised since it has an Asian flair.
Monday night’s dinner had a little gourmet-ish feel and didn’t take long at all.
Miso Salmon
- salmon fillet
- package of Kikkoman Instant Shiro Miso (White) Soup
(I found mine in the international section of a major grocery store but apparently you can buy it on Amazon, too. P.S. It’s Prime eligible).
- 1 TBSP dark sesame oil
- 1 clove of garlic pressed
- 1 TBSP soy sauce
- Preheat Foreman grill.
- Mix soup, oil, garlic, and soy sauce in small bowl to make paste.
- Place salmon skin-side down on bottom half of grill.
- Rub paste evenly on pink side of salmon.
- Grill for about 5 minutes or until opaque all the way through.
Excuse the messiness. Plating apparently isn’t my strong point.
I ate my salmon with a baby green salad with homemade Balsamic vinaigrette* and leftover roasted asparagus. The kids ate it with chicken-flavored rice (the Knorr envelope kind) and sliced cucumbers.
*Mix 1 part extra virgin olive oil with 3 parts Balsamic vinegar. Add salt, pepper, and honey to taste. Shake well.
