I'm on a bit of a fermented food run so just a warning that you might see more recipes that have at least one ingredient from this food category. I've been keen on "live" food since rediscovering yogurt about 20 years ago. And it's now pretty clear that the human microbiome depends on good bacteria and other microorganisms to keep the entire body humming.
Miso paste is a fermented food with a salty umami flavor. It's usually made with soybeans. I use a mellow miso paste made from fermented soybeans. You can find miso made from chickpeas; I like this brand for miso and they make it with both.
How long you cook the salmon will depend on the thickness of your salmon. Using middle, thicker pieces will take about 3 to 4 minutes under the broiler. Thinner pieces will take just a minute or so.
I'm a fan of crispy salmon skin so I like crisping the skin on salmon in a hot skillet, but if you go with skinless you can briefly warm the salmon in the skillet for a minute or so and then move on to the glazing and broil steps.
I like creating a bowl with a tangy coleslaw and some quinoa, cauliflower rice, or grain-free noodles with a sauce. I've added a light tangy coleslaw below, or try a saucier coleslaw like my Thai Coleslaw recipe or Creamy Coleslaw, or even a miso dressing. I also added some sliced Persian cucumbers and quinoa, but I can envision adding avocado, broccoli, coconut cauliflower rice, or grain-free noodles.
Leave a reply