Probiotic Miso Ginger Salmon

Probiotics is probably not a new word for you, but just in case, you will be happy to learn that it’s a superhero form of bacteria that line your digestive tract and protects you from illness and infection. Yep, bacteria! The good kind and it all begins in the gut.

Our gut is sometimes called the second brain, because our mood and lifestyle choices are often made depending on the health inside our bellies and vice versa. Have you ever thought about how your tummy feels when you are nervous? Butterflies, or vomiting… Your stomach reacts! When our gut health is poor, we make poor nutritional choices. When all is good, we tend to reach for healthier foods. This is why it is so important to fuel our bodies with probiotic rich foods that make us happy and healthy, not to mention giving us gorgeous youth preserved skin!

Most miso fish recipes include oil or butter, but I have eliminated them from this recipe because there is plenty of fat and flavor coming from salmon itself. You will notice the pan coated with “juices” as long as you don’t overcook the fish. When trying to maintain a healthy body weight, it is best to keep the amount of fat (even healthy fats) in check. The ideal amount of this high energy source is different from person to person depending on their energy expenditures and metabolism.


Serves 4

1/4 cup organic miso paste
2 tablespoons unseasoned rice vinegar
3 tablespoons coconut aminos
2 tablespoons minced green onions
3 tablespoons fresh ginger, sliced super thin
4 salmon fillets, 3 ounces each (85 grams)
1 tablespoon freshly ground pepper
1 tablespoon sesame seeds


  1. In a small bowl, whisk together the first 5 ingredients until smooth.
  2. In a baking dish, cover the salmon fillets with the marinade and turn a few times to coat. Cover and marinate for 30-minutes, turning occasionally. It’s more flavorful to marinade, but if you don’t have time, just skip the wait.
  3. Remove the fillets from the marinade and season with pepper.
  4. Scoop up some of the chunks of ginger and onions and lay over the salmon.
  5. Preheat a grill (or broiler). If using a grill, grill the salmon skin-side down until the skin is golden and crisp, about 3-4 minutes, then turn over and grill an additional 3-4 minutes. If using a broiler, broil skin-side down, until the salmon is cooked through and well-caramelized on the top, 4-5 minutes. I like my salmon slightly raw in the middle to keep the juiciness.
  6. Remove from the oven and enjoy!


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