Xfood Article

Prep Time: 20 minutes

 Cook Time: 10 minutes

 Yield: 4

Diet: Gluten Free

INGREDIENTS

• 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
• Freshly ground black pepper
• 2 tablespoons light or yellow miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup)
• 1/4 teaspoon Sriracha hot sauce
• 1/4 teaspoon kosher salt
• Optional garnish: Sliced green onions, sesame seeds

INSTRUCTIONS

1. Let salmon rest at room temperature for 20 minutes.
2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.