Honey Miso chestnut salmon
Miso is the elegant Japanese term for fermented soybean paste. When mixed with honey and spices and cooked it creates a unique but gentle flavor. Miso paste can be found in most health food stores and many large supermarkets. It lasts forever in your fridge and makes great soups and even salad dressings!
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- 1 pound salmon filet
- 1 cup chestnuts cooked
- 1 tablespoon extra virgin olive oil
- 1/4 cup silan date honey (or regular honey)
- 2 tablespoons miso paste
- 1 teaspoon salt pink Himalayan
- Preheat the oven to 375°F. Prepare a sheet pan with parchment paper.
- Add all the ingredients except the salmon. Add 2 tablespoons of water.
- Bake for 10 minutes, mixing once.
- Remove from oven and add the salmon face side down, gently rubbing it into contents on the parchment paper. cover tightly and bake for 23 minutes.
- Remove from oven and serve hot, warm, room temperature or cold. Better to avoid any real reheating or it will become dried out.
Notes & Tips:
Miso paste can be found in any health food store, Asian store, or in most supermarkets in the Asian section.
Click here to learn how to make your own chestnuts instead of using the already cooked ones!