JOY BAUER'S MISO GLAZED SALMON

JOY BAUER'S MISO GLAZED SALMON

BY Joy Bauer

INGREDIENTS:

4 wild salmon filets, about 6 ounces each
¼ cup miso paste, white/yellow variety
¼ cup rice vinegar
2 Tablespoons Brown Swerve
2 Tablespoons reduced-sodium soy sauce
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 Tablespoon fresh grated ginger (or 1 teaspoon dry ginger powder)
Optional: 1 bunch sliced scallions

NUTRITIONAL FACTS:

Servings: 4

Calories: 130

Total Fat: 6g

Cholesterol: 25mg

Sodium: 940mg

Total Carbs: 14g

Dietary Fiber: 3g

Sugar: 2g

Protein: 10g

DIRECTIONS:

Step 1

To make the miso sauce: In a small bowl, whisk together miso, rice vinegar, Swerve brown sugar replacement, soy sauce, garlic and ginger until completely smooth. Set aside.

Step 2

To prepare the salmon: Liberally mist a baking sheet with oil spray and set aside. Pat salmon filets dry, then place on the baking sheet skin side down and brush each with about 2 tablespoons miso sauce. Allow them to marinate for about 30 minutes.

Step 3

Set oven to broil. Place salmon in oven on middle rack and cook for about 8 minutes. Transfer to top rack and cook another 2 to 5 minutes to brown and crisp tops, and cook to desired doneness.

Step 4

Transfer to serving dish, brush each filet with additional miso sauce (using a clean brush or fresh spoon) and sprinkle on optional chopped scallions.