Miso (soybean paste) can be found in the refrigerated case of well stocked supermarkets or in Asian groceries. In this recipe, we used red miso. However, any miso may be substituted (the lighter the color, the milder the taste).
Prep time: 5 minutes
Cook time: 5 minutes
Bake time: 6 minutes
4 servings
Cook time: 5 minutes
Bake time: 6 minutes
4 servings
4 teaspoons lite (reduced-sodium) soy sauce
1 tablespoon sugar-free maple syrup
2 teaspoons red miso
1 garlic clove, pushed though a press
½ teaspoon sesame oil
4 center-cut salmon fillets, 2 inches wide and 1 inch thick (about 1½ pounds)
1 tablespoon sugar-free maple syrup
2 teaspoons red miso
1 garlic clove, pushed though a press
½ teaspoon sesame oil
4 center-cut salmon fillets, 2 inches wide and 1 inch thick (about 1½ pounds)
Heat oven to 450° F. Combine all ingredients except the salmon in a bowl. Stir to dissolve miso; set aside.
Heat a large ovenproof nonstick skillet over medium-high heat. Add fillets, skin side down. Press down lightly with a spatula to sear skin; cook 3 to 4 minutes until skin is crisped.
Spoon half the sauce over fish. Transfer skillet to oven. Bake 6 minutes for medium-rare doneness (bake longer, if desired). Spoon remaining sauce over hot fish and serve.
Per Serving
Carbs 5g
Fiber 0g
Net Carbs 5g
Protein 34.5g
Fat 19g
Calories 339
page 277 of Atkins for Life
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