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Asian Grilled Salmon: Recipes to Feed Your Immune Army

Asian Grilled Salmon with Ginger

Salmon is a good source of Vitamin D, a nutrient that helps keep a variety of immune cells in working order. It’s also loaded with immune-strengthening omega-3 fatty acids. Warm, spicy and pungent, ginger is bursting with antioxidants and anti-inflammatory compounds.

• 4 (8 ounce) salmon filets
• ¼ cup white miso (fermented soybean paste)
• ¼ cup mirin (Japanese rice wine)
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons scallions, chopped
• 1½ tablespoons minced fresh ginger
• Salt and pepper to taste
• Fresh lime juice


• Make the marinade: Combine the miso, mirin, vinegar, soy sauce, sesame oil, scallions and ginger in a small bowl.

• Place salmon in a shallow baking dish, pour marinade over, and turn to coat the other side. Cover and marinate 30 minutes in the fridge.

• Heat grill to high.  Remove fish from marinade; season with salt and pepper.

• Grill, skin side down with the cover closed, until salmon forms a golden crust, approximately 3-4 minutes. Then turn salmon over and continue grilling until done. Allow 10 minutes total cooking time for every 1” of thickness.

• Drizzle Asian grilled salmon with lime juice

Yield: 4 servings of Asian grilled salmon


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