Go Back
–+ servings
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2
Print

Ingredients

  • 1 lb. boneless skinless chicken breasts or salmon fillets

Ginger Miso Sauce

  • 2 cloves fresh garlic (minced)
  • 1 tsp. grated fresh ginger
  • 2 tbsp. ORGANIC MISO WHITE
  • 1 tbsp. oil of choice (grapeseed, canola, olive etc.)
  • 1 tbsp. sesame oil
  • 1 tbsp. soy or tamari sauce
  • 1 tsp.+ chili paste (sambal oelek) (optional)

Instructions

  • Place chicken breasts between 2 pieces of wax paper or parchment paper. Using a meat mallet, pound the chicken breasts to an even 1/2-inch thickness. For salmon: remove any discernible small bones.
  • Mix all ingredients for Ginger Miso Sauce together in a small bowl.
  • Put chicken /salmon in a large zipped plastic bag and add the sauce to cover the protein completely. Seal the bag and marinade at least 2-3 hours in the refrigerator.
  • Heat an outdoor grill to high. Spray the grates with cooking spray or soak paper towel in olive oil and rub over grates several times until coated.
  • Place the chicken breasts or salmon on the hot grate, and grill the breasts until cooked, about 4 minutes per side. To test for doneness, poke the grilled protein with your finger. It should feel firm to the touch.
  • Transfer the grilled chicken or salmon to plates.