Miso-Marinated Salmon with Cucumber-Daikon Relish |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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.
|
|