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Recipes

Miso-Marinated Salmon with Cucumber-Daikon Relish

By John AshPhotography by Mark Thomas

4.0

(4)

Image may contain Plant Food Produce and Vegetable

Recipe information

  • Yield

    6 Servings

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 (click for recipe)

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.

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