Serving size: 2 adults + 2 kids + lelftovers
Ingredients
4 6oz salmon fillets
3 tbsp of miso
2 tbsp of soy sauce
2 tbsp of maple syrup
1 tbsp of rice vinegar
1 tbsp of mirin
1 tbsp of sesame oil
1 tbsp of minced garlic
1 tsp of minced ginger
Optional toppings: avocado, cucumber, edamame, furikake
Directions
1. Preheat your oven to 425F.
2. If you’re using salmon with skin on, place the salmon skin-side up on a wire rack over a baking pan or plate. Boil your water in the kettle. When the water is done boiling, pour it over the skin and let it sit for 30 seconds – you will notice that skin is shrinking and loosening up. Once cooled, peel the skin off. Cut the salmon into 1 inch pieces.
3. In a baking dish, mix your marinade ingredients together.
4. Place the salmon cubes in the baking dish and evenly coat them in the marinade. Marinate the salmon cubes for 30 minutes to 1 hour in the fridge.
5. When done marinating, bake the salmon for 10 minutes and broil for 1 to 2 minutes until caramelized and browned.
6. Serve over rice with avocado, cucumber salad, edamame and furikake and enjoy!
