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 votes0
Serves:
6
Prep:
20 Min
Cook:
10 Min
Method:
Broil
Ingredients
-
1/4 cwhite miso (fermented soybean paste)
-
1/4 cmirin (sweet japanese rice wine)
-
2 Tbspunseasoned rice vinegar
-
2 Tbspgreen onions, minced
-
1 1/2 Tbspfresh ginger, minced
-
2 tspsesame oil
-
6 6-ozsalmon fillets with skin
-
·vegetable oil spray
-
GARNISHES:
-
1 1/2 tspsesame seeds, toasted
-
1/2 cradish sprouts
-
·1/2 8x8-inch sheet dried nori, cut with scissors into matchstick-size strips
How to Make Miso-Marinated Salmon with Cucumber-Daikon Relish
- 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.
- Sprinkle with sesame seeds, then sprouts and nori.
- Serve immediately.
