Miso, Maple, & Ginger Salmon/ Tuna

• (2) 6oz Lummi Island Wild salmon OR Tuna Medallions
• 1/4 cup mirin
• 2 cloves garlic, minced
• 1 Tbsp miso paste
• 1 tsp ginger, grated
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 1 Tbsp avocado oil
• 1 Tsp Sriracha

Preheat oven to 400F. Place salmon fillets or tuna medallions on a baking sheet.

Heat mirin in a small saucepan over medium-high heat. Allow to boil for about 1 minute.

Reduce the heat to low.  Add minced garlic, stir and cook for 30-60 seconds, then add the miso paste. Whisk until the miso paste starts incorporate.

Add the remaining ingredients to pan. Bring to a boil again, and whisk continuously for 1 minute.

Once the sauce has incorporated, turn off the heat. Using half of the sauce, coat evenly over all salmon or tuna portions.

Cook salmon in the oven for 12-15 minutes, depending on thickness and desired doneness.

(OR) Cook tuna in the oven for 10-12 minutes, depending on thickness and desired doneness.

Remove from the oven and serve with your favorite sides (quinoa and roasted veggies pair wonderfully!) Finish with the remainder of sauce over the salmon or tuna. Enjoy hot!