This is a great make ahead dish! Prep it on a Sunday for an easy, healthy Monday night dinner.
4 salmon filets, preferably wild salmon
1 inch piece of ginger, grated
2 cloves garlic, grated
2 Tbsp miso
2 Tbsp coconut aminos or tamari
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
Optional garnishes: toasted sesame seeds and sliced green onion
In a small bowl, whisk together all ingredients except for the garnishes.
Rinse the salmon and pat it dry with a paper towel.
Place the salmon in a gallon ziploc bag and pour the marinade over it. Seal the bag and marinate for at least one hour, or up to 24 hours.
Heat the grill to high. Remove the fish from the marinade and place on the grill, skin side down and close the cover. In about 3-4 minutes, flip the salmon and cook for another 3-4 minutes. Top with your garnishes of choice!