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Spicy miso salmon by Daphne Oz

Spicy Miso Salmon by Daphne Oz

3
Points®
Total Time
57 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Serve this salmon recipe with Daphne’s super-easy, 5-ingredient bok choy cauliflower rice. Search for the recipe in the app. If you like your salmon with a crispier top, cook your fillets for 10 minutes and then broil them, 5 to 6 inches from the heat, for 30 seconds until golden brown (just make sure to keep an eye on it!).

Ingredients

Olive oil cooking spray

4 spray(s)

Salmon steak

1¼ pound(s), with skin, 4 (5-oz) fillets

Kosher salt

½ tsp

White miso

2 Tbsp, paste

Rice wine vinegar

2 Tbsp, unseasoned

Low sodium soy sauce

1 Tbsp, or tamari

Honey

1 Tbsp, or maple syrup

Sriracha chili sauce

1 Tbsp, or more to taste

Dried sesame seed kernels

1 Tbsp

Scallions

3 medium, thinly sliced

Lime

½ medium, cut into 4 wedges

Instructions

  1. Line a baking sheet with aluminum foil; lightly coat with nonstick spray. Season salmon with salt.
  2. In a baking dish, whisk together miso paste, rice vinegar, tamari, honey, and sriracha. Place salmon, flesh side down, in marinade. Cover; marinate in refrigerator, 30 minutes.
  3. Meanwhile, preheat oven to 450ºF. Remove salmon from marinade and place skin-side down on prepared pan; spoon or brush any remaining marinade over top of salmon. Bake until salmon is opaque and cooked through, 10 to 12 minutes (it should flake easily with a fork when it's done).
  4. Garnish salmon with sesame seeds and scallions; serve with lime wedges.
  5. Serving size: 1 salmon fillet

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