Keywords: antioxidant-rich, dairy-free, healthy, protein-rich, soy-free, gluten-free, low-carb, probiotics
Serves: 1
Prep Time: 15 minutes
Total Time: 30 minutes
Equipment: small mixing bowl, baking tray
Ingredients:
- 1 teaspoon coconut sugar
- 1 tablespoon chickpea miso paste
- 1 teaspoon yuzu hot sauce
- 1 tablespoon coconut aminos
- 4-ounce salmon filet
Directions:
- Preheat the oven to 450 °F.
- Combine all the liquid ingredients in a small bowl and whisk well.
- Place salmon in the center of a baking tray and cover it with the miso sauce.
- Place salmon in the oven for 12 minutes.
Variations:
- Use regular miso paste instead of chickpea miso if you are not avoiding soy.
- Use regular soy sauce in place of coconut aminos if you are not avoiding soy. Use yuzu juice instead of yuzu hot sauce for less spice.
Notes:
- Store in a sealed container in the refrigerator for no more than 3 to 4 days.
- Reheat in the microwave for 1 minute on a low setting.
Nutrition Notes:
- Salmon is an excellent source of omega-3 fatty acids.
- Chickpea miso is a good source of probiotics.
- Coconut aminos contain a third of the amount of sodium compared to soy sauce.
Savings Tip:
- Buy frozen salmon instead of fresh salmon to save money.
Nutrition Facts:
Total Servings: 1
Serving Size: 1 entire salmon filet
| Amount Per Serving | % Daily Value |
| Calories: 271 calories | 14% |
| Total Fat: 9.2 g | 12% |
| Saturated Fat: 1.4 g | 7% |
| Cholesterol: 80.5 mg | 27% |
| Sodium: 1023.5 mg | 45% |
| Total Carbohydrates: 15 g | 5% |
| Dietary Fiber: 0 g | 0% |
| Added Sugar: 0 g | 0% |
| Protein: 30.4 g | 61% |
| Vitamin D: 400 IU | 10% |
| Calcium: 17 mg | 1% |
| Iron: 1.2 mg | 6% |
| Potassium: 762.6 mg | 16% |