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    » Home » Recipes » Sustainable Seafood Recipes » Salmon Misoyaki with Gomasio

    Salmon Misoyaki with Gomasio

    Posted: Sep 28, 2008 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Easy to prepare, this miso- and tamari-glazed salmon recipe is rich in omega-3 fatty acids.   The gomasio - a sesame salt - adds magnesium and calcium.

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    Misoyaki Salmon

    Salmon is slathered with miso and gently grilled in this misoyaki salmon recipe.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 4 servings
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    Ingredients

    • 4 (6 oz) wild-caught salmon fillets
    • 2 tablespoons rice wine vinegar
    • ½ cup mirin
    • 2 tablespoons honey
    • ¼ cup white miso
    • ½ cup naturally fermented soy sauce
    • ¼ cup gomasio

    Instructions

    • Mix the vinegar, wine, honey, miso and tamari together in a plastic baggie until the honey and misos are thoroughly disolved. Add the salmon to the bag and allow it to marinate overnight.
    • Heat the oven to 425 F and cook the salmon for 5 – 10 minutes, then broil the salmon for 1 – 2 minutes and serve with gomasio – a Japanese seasoned salt which includes sea vegetables, sesame seeds and sea salt.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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