Last night I decided to marinate some salmon. Baked it and served it over a Mache salad with a citrus shallot sauce and garnished it with almonds and orange supremes. It was pretty tasty! Sorry...no leftovers were available.
Here's the recipe for the marinade. You can use it for any type of seafood or chicken. I would recommend marinating the seafood for about 1 hour. Chicken would take a bit longer.
1/2 cup white wine (I used Sauv. Blanc)
2 T dried chives, fresh would be recommended but I only had dried on hand
1 T white miso
1 T tamari or soy sauce
2 T almond butter
1 T peeled and minced fresh ginger
In a shallow baking dish, whisk together all ingredients. Add fish to the marinade and turn to coat. Cover and plate in the refrigerator for 1-2 hours, turning the fish occasionally.
Grill or bake fish. Garnish with fresh herbs and toasted sliced almonds.
Adapted from The New Mayo Clinic Cookbook