Spicy Miso Salmon by Daphne Oz

0 Points, 3 Points

Prep Time: 0:15 Cook Time: 0:12 Total Time: 0:57 Difficulty: Easy Servings: 4 Source:

Ingredients

4 sprays olive oil cooking spray

1 1/4 pounds, 4 (5-oz) fillets salmon steak, with skin

1/2 tsp kosher salt

2 Tbsp paste white miso

2 Tbsp unseasoned rice wine vinegar

1 Tbsp low sodium soy sauce

1 Tbsp honey or maple syrup

1 Tbsp sriracha chili sauce

1 Tbsp dried sesame seed kernels

3 medium scallions, thinly sliced

1 lime, cut into wedges

Directions

Line a baking sheet with aluminum foil; lightly coat with nonstick spray. Season salmon with salt.

In a baking dish, whisk together miso paste, rice vinegar, tamari, honey, and sriracha. Place salmon, flesh side down, in marinade. Cover; marinate in refrigerator, 30 minutes.

Meanwhile, preheat oven to 450ºF. Remove salmon from marinade and place skin-side down on prepared pan; spoon or brush any remaining marinade over top of salmon. Bake until salmon is opaque and cooked through, 10 to 12 minutes (it should flake easily with a fork when it's done).

Garnish salmon with sesame seeds and scallions; serve with lime wedges.

Nutrition

3 smart points