Its on repeat for a reason.
I like fish, really I do!
Its a tough act to follow but Ive tried.
Especially since theAmerican Heart Associationrecommends eating two fish meals, or about 6 ounces of fish, per week.
So over the years, Ive been trying to incorporate more fish into my and my familys diet.
Then, I found the recipe forMiso-Maple Salmon.
Its everything I want in a go-to recipe.
For one, salmon is readily available at my corner grocery store.
Then I spread the miso marinade over the salmon and broil just until it flakes with a fork.
you could easily turn the recipe into a sheet-pan supper if you broil the vegetables alongside the salmon.
So why is this recipe a keeper?
The addition of grated ginger can give the salmon a warm, spicy kick.
I take a stab at buy wild-caught Alaskan salmon on sale.
If thats not available, Ill swap it out for any firm fish like cod or tilapia.
Add more oil to any leftover miso marinade, and voila, it turns into salad dressing.
(For example, red miso tends to be saltier.)
