Because of the success I saw last month while following the 30-Day Meal Plan with just diet alone I decided to start over again. I lost a total of 5.3 lbs. This time around I'll be incorporating exercise into my daily routine as well.
This Asian-inspired fish dish is perfect for a work night. Miso is versatile and keeps for months in the refrigerator and sesame seeds can be bought already toasted to save even more time. Not to mention salmon serves up a healthy dose of omega-3 fatty acids and pairs nicely with a side of roasted broccoli.
Just a heads up... Miso is salty, perfect for someone with a salt tooth like me, so keep that glass of water nearby. The saltiness is cut by the sweetness of mirin and soy sauce and creates a thick glaze on top of the salmon.
Just a heads up... Miso is salty, perfect for someone with a salt tooth like me, so keep that glass of water nearby. The saltiness is cut by the sweetness of mirin and soy sauce and creates a thick glaze on top of the salmon.
Women's Health Magazine
Makes 4 Servings
Stars of the Show:
- 3 tbsp white miso
- 1 tbsp mirin
- 8 tsp low-sodium soy sauce
- 1 tsp canola oil
- 4 (6 oz) salmon fillets, about 1 1/4 inch thick
- 1 tsp toasted sesame seeds
And Action:
Preheat oven to 400 degrees.
Whisk miso, mirin, and soy sauce in a small bowl until well blended.
Add oil to a large nonstick ovenproof skillet over medium high heat. Add salmon, skin side up, and cook until lightly browned, 2 to 3 minutes.
Flip fish over, brush salmon with the miso blend and place skillet in the oven. Roast salmon until it reaches desired degree of doneness, 6 to 8 minutes.
Sprinkle with sesame seeds and scallions (optional).
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