Baked Miso Salmon

Ingredients

• � lb salmon, cut into 4 pieces
• 2 tsp light miso
• 1 TBS prepared Dijon mustard
• 2 TBS Mirin (Chinese rice cooking wine found in Asian section of supermarket or health food store)
• 4 dried pieces of wakame seaweed rinsed and soaked in � cup hot water for about 10 minutes, (save water)
• 1 medium sized onion cut in half and sliced
• 3 cups sliced fresh shiitake mushrooms
• 3 cloves garlic, chopped
• � TBS minced fresh ginger, or � tsp dried
• 2 tsp soy sauce
• salt and white pepper to taste
• garnish with minced green onion to taste

Directions

1. Preheat oven to 375. Cut salmon into 4 pieces. Bring water to a boil in steamer with tight fitting lid.
2. While water is coming to a boil rinse and soak seaweed saving the water.
3. Prepare glaze by mixing miso, Dijon mustard, and Mirin along with a pinch of white pepper. Generously coat salmon with mixture and let set while preparing rest of ingredients.
4. Prepare onion, mushrooms, garlic, and ginger by chopping and slicing.
5. Healthy Saut� onion, garlic, ginger, and mushrooms in a medium saut� pan for about 5 minutes. Add chopped seaweed, � cup seaweed water and soy sauce and cook for another 5 minutes. Season with salt and pepper.
6. Bake salmon in a baking dish for about 7 minutes, depending on how thick it is. When cooked, place on bed of mushroom mixture and serve with green beans topped with sliced almonds and minced scallion. Serves 4 For optimum flavor and nutrition serve with: Chinese Cabbage Salad

Nutrition Highlights

Foods in This Recipe