|4||Salmon fillets; (4-ounce)|
|2 tablespoons||Miso-tamari; recipe follows|
|2 teaspoons||Grapeseed oil|
|½ cup||Dark miso|
|1 cup||Good tamari|
Brush each side of the salmon fillets with miso-tamari mix. Wrap in plastic and refrigerate for 30 minutes. Heat a non stick pan over medium low heat until quite hot. Unwrap the salmon and wipe off any excess miso. Pat the salmon with a small amount of grapeseed oil and press into the hot pan.
Cook on the first side for 2 minutes. Turn the fillets over and remove the pan from the heat. Allow the salmon to remain in the pan for 2 to 3 minutes. In the meantime, make the salad.
Combine all the ingredients a large cup, and using a hand blender, blend until smooth. Yield: 1½ cups.
Converted by MC_Buster.
Per serving: 870 Calories (kcal); 33g Total Fat; (35% calories from fat); 136g Protein; 0g Carbohydrate; 354mg Cholesterol; 456mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.
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