Miso-Marinated Salmon with Cucumber-Daikon Relish
By
Vicki Butts (lazyme)
@lazyme5909
11
The Cucumber-Daikon Relish is posted as another recipe. (Cucumber-Daikon Relish)
Make the relish first, then proceed with the salmon.
Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans).
From Bon Appetit October 2002.
Make the relish first, then proceed with the salmon.
Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans).
From Bon Appetit October 2002.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
10 Min
Method:
Broil
Ingredients
- 1/4 c
- white miso (fermented soybean paste)
- 1/4 c
- mirin (sweet japanese rice wine)
- 2 Tbsp
- unseasoned rice vinegar
- 2 Tbsp
- green onions, minced
- 1 1/2 Tbsp
- fresh ginger, minced
- 2 tsp
- sesame oil
- 6 6-oz
- salmon fillets with skin
- vegetable oil spray
- 1 1/2 tsp
- sesame seeds, toasted
- 1/2 c
- radish sprouts
- 1/2 8x8-inch sheet dried nori, cut with scissors into matchstick-size strips
GARNISHES:
How to Make Miso-Marinated Salmon with Cucumber-Daikon Relish
- 1Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
- 2Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
- 3Preheat broiler.
- 4Line heavy large baking sheet with foil; spray with nonstick spray.
- 5Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
- 6Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
- 7Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
- 8Transfer salmon to plates, skin side down.
- 10Sprinkle with sesame seeds, then sprouts and nori.
- 11Serve immediately.
