Prep Time: 5 minutes
Cooking Time: 30-35 minutes
Yields: 3-4 servings
1 pound - wild salmon
2 tablespoons - seasoned rice wine vinegar
3 tablespoons - coconut liquid aminos
2 tablespoons - sesame oil
2-3 tablespoons - garbanzo miso paste
2 tablespoons - fresh grated ginger
2 tablespoons - fresh chopped garlic
2 tablespoon - scallions (green part only), chopped
Preheat oven to 400.
Line a baking sheet with parchment paper and spray with oil.
Blend the vinegar, coconut aminos, oil, miso, ginger and garlic. Place in a large bowl.
Chop scallions and stir into miso sauce.
Place the salmon in the bowl with the sauce and let marinate in sauce for 30 minutes.
Place salmon on baking sheet and bake for 10 minutes per inch of fish.
Download the recipe PDF here.