Miso Salmon with Blanched Green Beans

Indulge in a delectable heart/kidney healthy dish with our succulent salmon recipe. Bursting with omega-3 fatty acids and rich flavors, this tender salmon fillet is delicately seasoned, skillet and oven-baked to perfection, offering a nutritious and satisfying meal that’s as good for your heart as it is for your taste buds.


1 2-3 ounce Salmon Filet with skin on one side

Miso Marinade

1 cup fresh green beans

1/4 Orange

1 Cherry

1 Green Onion

2 Slices Red Onion


Combine marinade in shallow dish, including white wine, miso paste, ginger, garlic, and sugar/artificial sweetener

Place salmon filet skin-side up in marinade for 20 minutes

Heat cooking oil on stove in skillet to medium high temperature

Remove salmon from marinade (discard marinade) and place salmon filet skin down in heated skillet.  Cover and cook 1 minute.

Remove skillet from heat and cook in oven (or air fryer) at 400 degrees for 12-15 minutes

To blanch green beans:

Boil water in pot.  Add fresh snapped green beans for 2-3 minutes.  Drain hot water and immediately submerge beans in ice water to stop the cooking process. This will keep your beans slightly crunchy.

Add Orange, lemon, or lime zest to fish and beans.

Optional: Serve with 1/2 navel orange and a cherry

Nutritional Information:

Serving Size:  1 Salmon Filet 2-3 ounce
Green beans: 1 cup
Orange: 1/4
Calories:  458 g
Protein:  21.33 g
Total Fat:  7.22 g
Saturated Fat: 1.5 g
Cholesterol:  57 mg
Carbohydrates:  31.92 g
Calcium:  318g
Phosphorus:  356 mg
Potassium:  567 mg
Sodium: 378 mg


Miso Marinade/2 oz absorbed from marinade:

2 tablespoons vinegar or ponzu sauce

1/4 cup dry white wine or cooking sherry

2 teaspoons miso paste

1 tablespoon chopped (or paste) ginger

1 teaspoon minced garlic

1 teaspoon artificial sweetener such as stevia

2 teaspoons vegetable oil

Nutritional Information:

Calories:   82 kcal
Protein: 1.83 g
Total Fat: 4.57 g
Saturated Fat: 1.55 g
Cholesterol:  0 mg
Carbohydrates:   9.81 g
Calcium:  20 mg
Phosphorus:   46 g mg
Potassium:   67 mg
Sodium: 196 mg


Web ID 8061

Cher Thomas, RDHis a registered dental hygienist and a renal transplant recipient. After her kidneys failed due to ANCA positive vasculitis, in 1999 her brother became her kidney donor. Cher utilizes her experience with peritoneal dialysis and organ transplantation to explore the relationship between oral and renal health. She lives in Galveston, Texas.


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