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Salmon Miso

Honey-Miso Salmon

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  • 4 salmon fillets, about 6 oz each
  • 2 Tbsp white miso paste
  • ¼ cup honey
  • 1 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • Pepper, to taste
  • 2 Tbsp olive oil, divided
  • 6 cups chopped kale
  • 3 tsp toasted sesame oil
  • Sprinkle of sesame seeds


  1. In a small saucepan over medium heat, melt honey and olive oil. Whisk in miso paste, rice vinegar, garlic, ginger and pepper. Remove from heat and set aside. Add salmon to a small bowl and cover with honey-miso sauce, reserving a small amount for serving. Allow to marinate covered 30 minutes in the refrigerator.
  2. Heat remaining olive oil in a large skillet over medium high heat. Cook fish for 4-5 minutes, or until the first side gets a good sear. Flip and cook for another 3-4 minutes. Set aside.
  3. In the same skillet, add chopped kale and cook for 4-5 minutes until slightly softened. Drizzle with toasted sesame oil, toss greens to coat and sprinkle with sesame seeds. Brush fish with reserved honey-miso sauce before serving.

Makes 4 servings

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