Miso Grilled Salmon

Rich, savory, and perfectly caramelized — miso grilled salmon delivers melt-in-your-mouth flavour with every bite. Pair with brown rice and sautéed bok choy for a balanced meal that aligns protein + prebiotic + phytonutrient synergy. Hydrate well post-meal — fermented foods and omega-3 fats enhance nutrient absorption when digestion is supported.

Rich in omega-3s and umami depth, this dish supports heart health, brain function, and anti-inflammatory balance. The fermented miso nourishes gut microbiota, while hazelnuts contribute vitamin E and magnesium — nutrients linked to nervous-system resilience and cellular repair.

Food is chemistry you can feel. This one calms inflammation, feeds focus, and satisfies the soul.

YIELD: 6 to 8 servings

• ½ cup (60 ml) white miso
• 2 tbsp (30 ml) mirin
• 1 Chinook Salmon fillet (2 lb/1 kg), boneless but with skin on ½ tsp (2 ml.) crushed black pepper
• ½ cup (125 ml) chopped roasted hazelnuts

Clean the grill of the barbecue and wipe with oil. Preheat it to high. Combine the miso and the mirin and spread it over the top of the salmon. Sprinkle with pepper and hazelnuts. Reduce heat to low. Transfer fillet to grill, skin side down; close lid and cook for 10 to 12 minutes or until opaque and beginning to flake. The secret is to leave the lid closed during cooking. Carefully remove the salmon from the skin, which will, by this time, have stuck to the grill. Serve immediately.