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Miso Glazed Salmon

by Michele Chevalley Hedge from A Healthy View

The salty, savoury flavor of miso instantly takes me to Japan, even if I’m doing nothing more exotic than sitting at my dining room table with my family. I love this meal for so many reasons: it’s quick, it’s simple, and you can adapt it in so many ways. While I don’t love the term ‘superfood’, salmon and ocean trout are both worthy of the title; they are full of protein and good-quality fats, which stabilize blood sugar and keep us satisfied. Serve it with noodles or rice to make it more substantial, add whatever greens or vegetables you have on hand, and top it with dulse flakes, sesame seeds, or finely chopped roasted seaweed sheets.

Serves: 4
Prep: 25 mins.

INGREDIENTS

  • 2 tablespoons white miso paste
  • 3 tablespoons boiling water
  • 3 tablespoons pure maple syrup
  • 1/4 cup sesame oil
  • 1/4 cup grated ginger
  • 4 x 175 g salmon fillets, skin and bones removed (ocean trout is also great here)
  • 1 tablespoon tamari
  • 4 cups chopped Asian greens (such as bok choy, choy sum and broccolini)
  • 1 teaspoon black sesame seeds
  • 1/2 cup coriander
  • 1 bird’s eye chili, thinly sliced

METHOD

  1. Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  2.  Place the miso paste in a large heatproof bowl, pour in the boiling water and whisk to make a thin paste. Add the maple syrup, 2 tablespoons of the sesame oil and half the ginger and whisk again to combine. Add the salmon to the bowl and rub the glaze into the fillets.
  3. Set aside to marinate for at least 15 minutes (the longer, the better).
  4. Spread out the salmon on the prepared tray and spoon over the remaining glaze. Transfer to the oven and bake for 10 minutes or until the fish is cooked through.
  5. Meanwhile, combine the tamari and remaining sesame oil and ginger in a large frying pan over medium heat. Add the greens and toss for a few minutes or until cooked to your liking.
  6. Divide the salmon and greens among serving plates and garnish with the sesame seeds, coriander, and chili.

ABOUT THE AUTHOR

Michele Chevalley Hedge

Michele Chevalley Hedge was previously a marketing manager so she truly understands the needs of time-poor corporate executives who, family or not, want health but not hassle.  She is often introduced as “the modern day nutritionist – the one who likes a bit of wine and coffee.”  

Michele’s clinical practice and experience allow her to share stories of patients and their nutritional transformation which give the audience goose bumps – the kinds of stories that can only be heard if you are at the coal face with clients. Recognising her sensible approach to nutrition, four years ago, Wiley Publishing commissioned Michele to write Beating Sugar Addictions for Dummies.  Michele then went onto to write The Healthy Hormone Diet- a 28 day plan for rebalancing your weight, energy, and sleep.  And in 2019 Michele released a number one best seller, Eat, Drink & Still Shrink– a busy person’s joyful guide for living.

Last year, Michele’s business, A Healthy View, expanded to New York and the US with the addition of her online programs. Passionate, authentic and knowledgeable, Michele has several degrees and a diploma of Nutritional Medicine and is a member of the Australian Traditional Medicine Society. Michele is an educator, storyteller, and passionate researcher.

 

 

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