Miso-Salmon with Lime Ginger Glace

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Why I Love This Recipe

This Salmon recipe we found not in a Culinary Art magazine, but in one of the oldest Christian magazines in the USA called Guideposts. Guideposts was founded by the late Dr.Norman Vincent Peale and the first time I was introduced to Guideposts was in 1966 when I was stationed at MacDill AFB.

Bon Appetit!

Ingredients You'll Need

3 Tablespoons white miso
3 Tablespoons fresh lime juice
1/4 cup mirin (sweet Japanese rice wine)
1 Tablespoon fresh ginger, grated
1 teaspoon toasted sesame oil
4 (4 ounce) salmon fillets


Whisk together misso, lime juice, mirin, ginger and sesame oil in a bowl.

Put salmon in a baking dish, pour half of the marinade over salmon and turn to coat well.

Reserve remaining marinade. Marinate salmon for at least 1 hour in the refrigerator.

Grill salmon for 8 to 10 minutes and brush marinade over salmon.

In a saucepan, heat remaining marinade over medium heat until it starts to bubble.

When salmon is cooked, place on a serving platter and pour heated marinade over fillets and serve immediately.

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