Miso Marinated Salmon

This miso-marinated salmon is super easy and full of flavor. Umami — an overly-used word but still sought after — is what I’ll use to describe this dish. You can use pre-cut filets for easy serving, but I like the generous look of a whole filet. I’m currently marinading chicken and tofu with the same recipe, will report back with results.

miso-marinated-salmon-recipe-japanese

Miso Salmon 

Serves 2-3 people

Ingredients

  • 1 skin-on salmon filet (1 pound), bones removed

  • Sesame seeds, for garnish optional)

  • Green onions or cilantro, for garnish (optional)

Marinade 

  • 4 Tbsp ( 68 grams) white miso 

  • 2 Tbsp sake

  • 1 Tbsp mirin

  • 1 tsp sugar

  •  1 tsp soy sauce

Instructions

  1. Add all of the marinade ingredients into a ziplock bag. Using your hands, massage the bag until the ingredients mix together. Pat the salmon fillet dry and add to the bag. Marinate overnight or at least for 4 hours. 

  2. Heat the oven to 375F and line a baking dish with a sheet. 

  3. Remove the salmon from the ziplock bag and bake, skin-side down for 10-15 minutes until done. You may need more or less time depending on the size of your filet. Garnish with sesame seeds and greens onions. Serve immediately.

Cooking Notes:

  • The salmon will keep cooking when you take it out of the oven, don’t overcook it.

  • Alternatively, cook the salmon in a pan or over the grill. 

  • The salmon marinade will last up to 3 days in the fridge if you need to prep ahead of time.

Chickpea Sesame Cookies

Also known as Chickpea Magic Cookies —these are full of protein, refined sugar-free, and great for breakfast or a snack on the go.

The miso isn’t super noticeable here and acts as a good savory touch to balance the sweet. Replace with a pinch of salt or up the amount for more umami. This tastes like a classic peanut butter cookie with healthy substitutes.

Chickpea Sesame Cookies

Yields around 14 cookies

Ingredients

  • One 15 oz can of chickpeas, rinsed and drained

  • 6 pitted dates

  • 1/2 cup creamy peanut butter

  • 1/4 cup rolled oats

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2-3 tbsp miso paste (sub with a pinch of salt)

  • 1/2 cup raw sesame seeds (optional)

  • Rose petals, for garnish (optional)

instructions

1. Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper.

2. Blend all ingredients in a food processor except sesame seeds, and rose petals (if using)

3. Blend until smooth scraping down the sides as necessary.

4.  Fill a pasta bowl with sesame seeds. Using a spoon — scoop around 2 tbsp of cookie dough and dip the dough side into the sesame seeds. Push cookie dough onto the baking sheet, flatten and garnish with rose petals.

5. Bake for 13-15minutes. These are soft out of the oven but will firm up as they cool. Enjoy!

*Replace the sesame seeds and rose petals with 1/2 cup of chocolate chips for Chickpea chocolate cookies 🍪.