Exquisite Gluten-Free Japanese Dinner: Miso-Marinated Salmon, Zucchini Noodles & Edamame Hummus

Allergens

Fish, Soy (in miso)

Ingredients

• 4 salmon fillets (6 oz each) 1/4 cup white miso paste 1/4 cup mirin 1/4 cup rice vinegar 2 tbsp brown sugar 1/2 tsp grated ginger 1 zucchini, spiralized 2 cups shelled edamame, cooked 1/4 cup tahini 1/4 cup lemon juice 1 clove garlic Salt and pepper, to taste 1 avocado, thinly sliced (for garnish)

Instructions

1. In a shallow dish, combine miso paste, mirin, rice vinegar, brown sugar, and grated ginger. Mix well to create the marinade.
2. Place salmon fillets in the marinade, ensuring they are fully coated. Refrigerate for 30 minutes, turning once.
3. Meanwhile, prepare zucchini noodles by spiralizing a zucchini and setting aside.
4. In a food processor, combine edamame, tahini, lemon juice, garlic, salt, and pepper. Process until smooth to create the hummus.
5. Preheat a non stick pan over medium heat. Remove salmon fillets from marinade and discard excess liquid. Cook salmon for 4 minutes per side or until desired doneness is reached. Set aside.
6. Toss zucchini noodles with a small amount of olive oil and season with salt and pepper to taste.
7. To plate, place a generous serving of zucchini noodles in the center of each dish. Top with a marinated salmon fillet and dollop edamame hummus on the side. Garnish with thinly sliced avocado.

Chef’s Insight

Balance the umami from miso with the freshness of zucchini noodles and the creaminess of edamame hummus.

Notes

Adjust the sweetness of the marinade to your preference by adding more or less brown sugar.