Miso Citrus Salmon

Inspired by a New York Times recipe, this incredibly easy salmon marinade elevates your usual weeknight dinner.

3 tablespoons white miso
2 tablespoons honey
1 tablespoon avocado oil
1 tablespoon freshly grated ginger
2 teaspoons grapefruit zest
1 tablespoon grapefruit juice
1 teaspoon (minimum, add more if you’d like the spice!) MisoHeat
1 lb skinless salmon, left in whole cuts or diced
Salt and pepper

1. Combine miso, honey, oil, ginger, grapefruit zest and juice, and MisoHeat in a bowl and whisk together.
2. Pat salmon dry, sprinkle with a little salt, and place in the marinade bowl, covering all sides with the marinade.
3. Let the salmon rest in the fridge for 20 minutes.
4. Place the salmon (and extra marinade on the top of each piece) on a foil wrapped and lightly greased sheet pan in the broiler on low for 5 minutes. Turn the broiler on high to finish for another 3, until the marinade has color.

Serve with rice, avocado, cucumber (we dressed our cucumber using our sunomono salad recipe!), and green onions.