Happy Monday, friends!
Here’s another super fast weeknight meal for you guys! This one came together in – wait for it – 10 MINUTES and everyone loved it so much. We have been loving the wild Alaskan salmon from Pride of Bristol Bay lately, which is what I used to make this recipe. You guys know how passionate we are about teaching our kids where their food comes from and I have to say, over the past few years we have really started to eat less and less seafood because it hasn’t always been so easy to get truly sustainable fish that you can feel good about eating. Nowadays, we really just eat salmon and some wild shrimp on occasion, which is a huge change for me since I grew up in Florida eating tons of seafood! Anyway, cost is another factor, obviously. The good stuff costs money and as much as I love the wild King salmon that’s local to us here, I see it sometimes for as much as $30 a pound and that’s just crazy and not sustainable for a family of four (who really loves to eat!).
I have been going on and on about Pride of Bistol Bay over on Instagram because I think it’s such a cool concept. Basically, you buy in bulk — enough to fill your freezer for a few months — and not only do you end up saving money but you also know exactly where your fish comes from, down to the name of the fishing district (aka fish neighborhood). The fish is flash frozen right after it’s harvested and shipped to your door on dry ice. I felt so good about filling my freezer with wonderful quality fish to feed my family…and it comes down to only about $14.99 a pound, which I feel like is a steal considering you know it’s truly sustainable and wild.
Anyway, I have a discount code if you want to give this a try! Just enter the code “eatliverun” at checkout (you have to go through the whole checkout process first before you see the discount pop up, fyi) to get $1 off per pound. You guys know by now that I would never promote a product or company that I don’t truly believe in or stand behind, so feel rest assured that this definitely is ELR approved.
But – back to the recipe! I whipped up a super quick and flavorful glaze using honey, mellow yellow miso paste and a little olive oil. I brushed this all over my beautiful fish then quickly roasted for only six minutes! It came out PERFECT. You definitely don’t want to overcook Sockeye. I, for one, love that it cooks so fast because that’s less time it takes for me to get dinner on the table. 😉
The glaze is perfectly balanced sweet and savory and Grayson inhaled this. Salmon has always been his favorite food (which is why I am always looking for deals as to not break the bank on my three year old. Hah). Serve with rice, bok choy or any veggie combo.
- 1 whole salmon fillet or 4 5-oz portions
- 2 tbsp yellow or white miso paste
- 1 tbsp raw honey
- 2 tbsp olive oil
- kosher salt
- sesame seeds for serving
- minced fresh chives for serving
Preheat oven to 425 degrees.
In a small saucepot over medium heat, combine the miso paste, honey and olive oil. Cook until honey dissolves and you have a thick glaze.
Sprinkle sea salt on your fish. Then, pour over glaze.
Roast fish for 6 minutes (for about a 1" sockeye fillet. If you have a thicker piece of salmon, you will need to roast longer)
Right when fish comes out of the oven, sprinkle with the chives and the sesame seeds and serve!