GERD Friendly Miso-Glazed Salmon
Total time52 min
Prep time10 min
Cook time12 min
4.8(18)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
For the glaze
- 3 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp tamari
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
For the spinach
- 1 tbsp avocado oil
- 2 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- 10 oz baby spinach
- 1 tbsp tamari
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced, green tops only (optional)
Can be omittedscallions
Instructions
- 1
In a small bowl, whisk together the miso paste, honey, tamari, grated ginger, and sesame oil until smooth.
- 2
Pat the salmon fillets dry with paper towels and place them skin-side down on a rimmed baking sheet lined with foil. Brush the tops and sides generously with the miso glaze, reserving about 1 tablespoon of glaze for a second coat. Let the fillets rest at room temperature for 30 minutes so the glaze adheres.
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