| 1. |
Pre-heat oven to 375 °F (190 °C). Whisk liquid aminos (or low sodium soy sauce) and 1/4 oz or 2 tsp white miso paste together until mixed well. |
| 2. |
Add slivered ginger root, sesame oil, and agave nectar (or honey) to miso mixture. Whisk until mixed. Pour the marinade into a shallow plastic container that is large enough to hold the salmon. |
| 3. |
Divide the salmon into four 4 oz portions, or into 2 portions so it will fit into the container with the marinade. |
| 4. |
Place salmon into the marinade flesh side down. Marinate for up to an hour. |
| 5. |
Line a baking sheet with tin foil and spray with non-stick cooking spray. Place salmon on the foil and spoon a little of the marinade over the fish. |
| 6. |
Bake in the middle of a 375 °F oven for 12-15 minutes, or until the fish flakes easily with a fork. |
| 7. |
Note: good served with steamed asparagus and green beans and ginger soy swiss chard. |
