Miso-Marinated Salmon with Cucumber-Daikon Relish

Makes 6 servings

Steven

ingredients

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons oriental sesame oil
6 6-ounce Alaskan salmon fillets, with skin
Nonstick vegetable oil spray
Cucumber-Daikon Relish
1 1/2 teaspoons sesame seeds, toasted
1/2 cup radish sprouts
1/2 8x8-inch sheet dried nori,* cut with scissors into matchstick-size strips

directions

1
Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
2
Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
3
Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
4
White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.

notes

Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans). Market tip: Choose wild Alaskan salmon, which is abundant and well regulated. Farmed salmon is controversial; salmon farms pollute wild salmon habitats and spread dise

Source: Steven