I’ve long been a fan of miso. In fact, one of my first recipes was a recreation of a local restaurants popular dish – Miso Nut Power Bowl. However, I’ve long been searching for more delicious ways to use the miso sitting in my fridge! Thanks to a delicious idea from my new partner in crime, Eat2Run nutritionist Kaydee Gregg (which was inspired from a recipe in the Run Fast Cook Fast Eat Slow recipe book by Elyse Kopecky and Shalane Flanagan), this recipe took formation and is going to happily show up on a regular basis in my house. Note – it’s a powerful taste, which I just LOVE, but my husband needed MUCH less of it to be happy with the meal… Adjust the amount of miso ginger pate you use accordingly to your taste buds 🙂
Makes 4 servings
- ~500 grams wild salmon (such as sockeye salmon)
Miso Ginger Paste
- ¼ cup miso (such as Genmai Miso)
- 1 Tbsp tahini (sesame seed paste)
- 1-3 Tbsp lemon juice
- 1 tsp ginger (fresh diced or powdered)
- dash of dried or small handful of fresh chopped basil
- fresh ground pepper
- hemp hearts
- extra virgin olive oil
- Heat oven to 425°F. Line a baking dish with parchment paper.
- Place your salmon fillet skin side down in the dish.
- Mix together the miso, tahini, ginger, basil and lemon juice – adding just enough lemon juice for the pate to be smooth and creamy.
- Top your salmon with as much or as little of the miso ginger pate as you’d like (I like mine thick!). You don’t have to use it all – it keeps well for weeks in the fridge in a sealed container, so anything you don’t use, save for next time.
- Add fresh ground pepper (as much or little as you’d like) and drizzle a few tablespoons of olive oil over the miso encrusted salmon.
- Sprinkle as many or few hemp hearts over the dish.
- Bake for 15 to 25 minutes, depending on how well done you like your salmon.
- Serve with baked, steamed or sauteed veggies and greens, and optionally a starchy carb such as rice or potatoes.
To deliciously nourishing food and stronger faster (more enjoyable) running… Cheers,
Sarah Cuff, R.H.N.