Miso Marinated Grilled Salmon
Adapted from Epicurious.
Servings 4 servings
Calories 324kcal
Equipment
- grill or grill pan
- plastic bag or baking dish
Ingredients
- ¼ cup gluten-free miso
- ¼ cup mirin (rice wine)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons minced green onions
- 1½ tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 salmon fillets ~8 ounces each
- Salt and freshly ground pepper
- yuzu juice for drizzling (optional or substitute orange juice)
Instructions
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish or plastic bag, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill pan to medium-high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, until it is golden brown, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu or orange juice and serve.
Cook on the Grill
- Grill the salmon, skin side down, with the cover closed, until it is golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
Nutrition
Calories: 324kcal | Carbohydrates: 12g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1096mg | Potassium: 894mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg