Miso-Marinated Salmon With Cucumber Daikon Relish

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 disease to wild salmon stocks. 

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


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. 

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. 

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

*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.

Servings: 6


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