Japanese Paleo Dinner: Succulent Miso-Grilled Salmon & Wholesome Veggie Stir-Fry with Sesame-Ginger Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• Salmon fillets (4, about 6 oz each)
• White miso paste (3 tbsp)
• Rice vinegar (2 tbsp)
• Brown sugar (1 tbsp)
• Salt (1/2 tsp)
• Sesame oil (1 tbsp)
• Fresh ginger (1 tbsp, minced)
• Garlic (2 cloves, minced)
• Olive oil (2 tbsp)
• Zucchini (2, sliced)
• Red bell pepper (1, sliced)
• Yellow bell pepper (1, sliced)
• Broccoli florets (2 cups)
• Green onions (3, chopped)
• Sesame seeds (for garnish)

Instructions

1. a. In a small bowl, combine miso paste, rice vinegar, brown sugar, and salt. Mix well. b. Brush the salmon fillets with half of the miso mixture, reserving the rest for later use. Let marinate for 15 minutes. c. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add zucchini, red bell pepper, yellow bell pepper, and broccoli. Cook for 7 minutes or until tender crisp, stirring occasionally. Remove from pan and set aside. d. In the same skillet, add another tbsp of olive oil. Sauté green onions with remaining miso mixture for 1 minute. Add cooked vegetables back into the skillet and toss to coat with sauce. Stir in sesame seeds. e. Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, skin side down. Bake for 10 12 minutes or until cooked through. Brush with reserved miso mixture during the last 5 minutes of cooking. f. Serve the miso grilled salmon over the veggie stir fry and garnish with additional sesame seeds.

Chef’s Insight

Balance the flavors and textures by combining tender, flaky salmon with crisp-tender vegetables and a rich, savory sauce.

Notes

Adjust the miso mixture to taste, adding more brown sugar if you prefer a sweeter glaze.