Miso-Mustard Glazed Salmon

Gluten Free | Dairy Free | Full of Flavor!

I LOVE salmon- not only the taste, but also how nutritious it is (when you purchase wild-caught). I also know that not everyone loves the taste of fish, and that's why this recipe is AWESOME! When you marinate the salmon in this miso-mustard glaze, it really takes away the fish taste and leaves you with a savory and slightly acidic taste. This is one of my favorite flavor combinations! Serve it over cauliflower rice and some veggies to make a complete meal. 

For best results, marinate the salmon in the sauce mixture for at least 2 hours+. 

You'll need: a medium-sized cast iron skillet.

 

Recipe serves: 2 

Ingredients:

For the salmon/glaze-

  • 2 wild-caught salmon fillets, skin on

  • 2 Tbsp miso paste (find it at asian grocery stores + speciality stores like central market)

  • 2 Tbsp whole-grain dijon mustard (I like Grey Poupon brand, find it at most stores)

  • 3 Tbsp coconut aminos

  • 1 Tbsp pure maple syrup

  • 2 Tbsp grape seed or avocado oil + 1 Tbsp for marinating 

Optional cauliflower rice-

  • 3 cups riced cauliflower

  • 2 green onions, chopped and white/green ends separated 

  • 1 Tbsp grape seed or avocado oil

Instructions:

For best results, marinate the salmon in the sauce mixture for at least 2 hours but ideally 6-8 hours.

For the marinade/sauce:

In a medium-sized bowl, whisk together the miso paste, dijon mustard, coconut aminos, maple syrup, and oil together until well-blended. Place the salmon filets is a sealable container or bag, and pour the mixture over the salmon, making sure it's coated evenly. Seal and place in the fridge for at least 2 hours. 

 

When you're ready to cook:

Preheat oven to 350 degrees F. On the stove top, heat a medium-size cast iron skillet on medium heat and add the cooking oil. Place salmon filets face down (skin side facing up) on the cast-iron skillet. Save the additional marinade; you'll add it in a minute!

Allow salmon to cook on that side for about 2 minutes, and then flip over so the skin side is now touching the cast-iron skillet. Pour the additional marinade over the salmon filets and place the whole cast-iron skillet in the oven for 6-10 minutes. Be careful to use an oven mitt when handling the cast-iron skillet! 

*Cooking time will vary depending on the thickness of your salmon. If you're unsure, start with 8 minutes and then use a fork to check if it's done in the middle. 

If you want to make the cauliflower rice:

While the salmon cooks, heat another pan on medium with the last bit of cooking oil. add the white ends of the green onion and allow to simmer for a few minutes, stirring occasionally. Add the riced cauliflower and whatever spices you want (salt and pepper are great!). Stir occasionally for about 5-7 minutes until cauliflower is slightly softened. 

 

Remove salmon from the oven, then serve over the cauliflower rice, spooning some of the additional sauce (which should now be slightly caramelized from the oven, yum!) on top of the salmon and cauliflower rice. Garnish with the green ends of the green onion, plus any other veggies you want (I added cherry tomatoes for a pop of red, pictured). 

Notes:

 Cooking time will vary on the salmon based on the thickness, so watch it closely! 

If you aren't a fan of cauliflower rice, this would be equally delicious over regular rice or even quinoa. Maybe even a salad!

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