Serves: 2

INGREDIENTS:

• salmon fillets
• tablespoons honey
• 3 tablespoons coconut aminos
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon sriracha (optional)
• 1 clove of garlic, minced
• 3 tablespoons ginger root, freshly grated
• ¼ teaspoon chili flakes
• Juice of 1 fresh lemon

INSTRUCTIONS:

1. Preheat the oven to 425ºF.
2. In a small dish, whisk together the miso, honey, coconut aminos, mirin, sriracha and lemon juice until well combined and smooth. Stir in the grated ginger root, garlic, and chili flakes.
3. Place the salmon fillets in a shallow dish and spoon the miso marinade over them. Cover the dish with plastic wrap and transfer to the refrigerator for at least 30 minutes.
4. Cook the fillets in the oven for 12-15 minutes. Depending on how thick your fillets are they may require more cook time.
5. As soon as the fillets begin to char and caramelize, carefully remove the tray from the oven and transfer the salmon fillets to a serving platter. Check for doneness.
6. If the salmon fillets need additional cooking to your desired doneness, return them to the hot oven for 2-3 additional minutes.

Calories: 278

• Fat: 8g
• Carbohydrates: 39g
• Fibre: 1g
• Protein: 14g

Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi