Things You'll Need:
- Four 6 oz. salmon fillets
- 2 tbsp. minced green onions
- 2 tbsp. miso
- 1 tbsp. low-sodium soy sauce
- 1 ½ tbsp. minced fresh ginger
- 1 tsp tahini
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Step 1
Combine the green onions, miso, soy sauce, ginger and tahini in a glass or stainless steel bowl. Mix with a metal whisk.
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Step 2
Stir until all ingredients are blended. The result should be a thicker liquid, such as a paste.
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Step 3
Pour your marinade into a gallon-sized zip-sealing plastic bag. Place the salmon fillets into the marinade and seal, leaving a small amount of air.
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Step 4
Tilt the bag back and forth gently to distribute the marinade over the salmon, taking care not to break apart the fillets.
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Step 5
Open the bag and re-seal, squeezing out as much air as possible. This helps the salmon absorb the marinade.
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Step 6
Chill in your refrigerator for 30 minutes to an hour. Once you are ready to cook the salmon, discard the marinade.












