Ginger Miso Salmon Marinade Recipe YUM!

I made this for a client who's goal it is to get in more quality nutrients each day for strength and energy.  It was a hit!  I don't cook meat often, but when I do, I do it right!
You might have to go the extra mile to find organic miso paste (I purchased mine at Whole Foods) and you will have to plan ahead to marinade the crap out of the salmon for 24 hours... but I promise it is worth it, because even people who don't like salmon love this recipe, and for a good reason! It's fantastic.

Ginger Miso Salmon Marinade

Feeds: 3-4

24 hour marinade time

Ingredients:

1 Tbsp organic white miso paste

2 Tbsp white wine

2 Tbsp organic soy sauce (or gluten-free taramari)

1 half thumb of ginger, peeled and grated

1 Tbsp honey

1 Tbsp butter (grass-fed, organic)

2 6-7 oz Salmon fillets (Wild-caught Alaskan)

Instructions:

Mix miso paste, white wine, soy sauce, ginger, and honey together in bowl.  Marinate salmon meat side down, covered in fridge for up to 24 hours.  

To cook, pre-heat oven to 400’F bake.  Transfer salmon, skin down, to a parchment lined baking sheet.  Add slab of butter on top of salmon.  Bake for 20-22 minutes.  Check every so often to see if salmon flakes when prodded with a fork, indicating it is done.

Notes:  I recommend letting the salmon marinate for 24 hours, because it turns out the best this way.  Many stores carry little 4 oz containers of white wine. I used pinot grigio, but any wine will work like mirin, chardonnay, ect.   I purchased my miso paste at Whole Foods.  Organic miso and soy sauce is important here with the aim to avoid genetically modified soy products.