gluten-free

If you can’t find black cod, which is also called sablefish, you can subtitute salmon in this recipe. And if you’d rather not use alcohol, just use rice vinegar instead of the sake.

1/4 cup mirin

1/3 cup sake

2 tbsp maple syrup

3 tbsp sweet white miso

2 (6-oz) black cod fillets

In a small bowl, whisk together mirin,sake, maple syrup and miso. Place cod in baking dish and spread miso mixture on top. Marinate up to 24 hours. Preheat oven to 400*F. Bake cod 10 minutes, then broil an additional 2 to 3 minutes. Serve with Asian Vegetables Slaw. SERVES 2

ASIAN VEGETABLE SLAW

vegan, gluten free

DRESSING

2 tbsp maple syrup

1/4 cup olive oil

1/4 cup rice vinegar

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp almond butter

1 tbsp minced fresh ginger

1 clove garlic, minced

4 cups shredded cabbage and carrots

1 red bell pepper, thinly sliced

2 medium scallions, finely sliced

1 baby bok choy, thinly sliced

1 tbsp sesame seeds

To make the dressing, whisk together maple syrup, olive oil, vinegar, tamari, sesame oil, almond butter, ginger and garlic in a medium bowl until smooth. In a large bowl, combine cabbage, carrots, pepper, scallions, bok choy and sesame  seeds. Add dressing and toss well. Serves 2