We eat salmon once a week and I love miso. That coupled with a desire for a simple and quick dish, I wanted to come up with a straight-forward salmon that’s weeknight-friendly.
This is a four-step recipe: make dressing, pat salmon dry, pour dressing overtop and cook salmon. Voila! That is one of the best things about salmon – it does not take a lot of effort to come up with a delicious meal.
While the salmon cooks, chop up some green onions and after the salmon pull the salmon out of the oven, sprinkle some sesame seeds and green onions over top and serve!
Low Fodmap Miso Salmon
A quick sauce plus a salmon filet equals a delicious dinner.
Ingredients
- 8 oz salmon filet
- Salt & pepper
- 1 green onion, chopped (green parts only)
- Sesame seeds
Dressing
- 1 tsp gluten-free soy sauce
- 1 tsp sesame oil
- 2 tbsp avocado, canola or grapeseed oil
- 1 1/2 tbsp white miso paste
- 1 tsp rice vinegar
- 2 tbsp maple syrup
- 1 tsp garlic olive oil
- 1/2 tbsp minced fresh ginger
- 1 tsp sesame seeds
- salt & pepper to taste
Instructions
- Preheat oven to 400℉.
- Pat salmon with paper towel to absorb excess moisture and sprinkle with salt and pepper.
- Mix dressing ingredients together and whisk until smooth. Pour thin layer over the salmon.
- Place salmon in the oven and cook until internal temperature at thickest, central point is 120℉, approximately 15-20 minutes. Take the salmon out at 110℉ if you like it more rare.
- Sprinkle sesame seeds and chopped green onions over top and serve.
Tried this recipe?Let us know how it was!