Miso Salmon

A week in review. 

This last week I got creative and made this salmon recipe with miso, lemons, and limes! 

I have to admit- I had no idea where miso was located in the grocery store. After getting to the grocery store I figured, “well it must be in the Ethnic Food aisle”. As I walk over there and am looking at the shelves up and down, I can’t find it anywhere. 

Yes- trust me, this happens to dietitians and chefs quite often. 

Then I lightbulb when on and I remembered where other fermented foods are in the grocery store- the cold section between produce and dairy. 

Combining salmon and miso is excellent for both your gut and your mind. 

Salmon is rich in omega 3 fatty acids (specifically DHA and EPA) and miso is a fermented food with prebiotic and probiotic components. 

Americans are getting much more omeg-6 fatty acids from their diets than omega-3 fatty acids- the goal is to tighten the ratio. The average American consumes a diet with a ratio of anywhere from 12:1 to 25:1 (omega-6: omega-3). The goal is 4:1 to even 1:1. 

Omega 3 fatty acids play a strong role in brain function and normal growth and development. Research has shown symptoms associated with anxiety and mood disorders are reduced when this ratio is much closer to 4:1. 

The extra sauce on the foil got a little charred, but that’s only because I used the broiler! 

How many servings of fish have you had this week?