Miso Salmon with Cucumber Salad
Recipe courtesy of Cristina Ferrare
Miso Salmon with Cucumber Salad
Servings: Serves 4
  • 2 Tbsp. sweet white miso paste
  • 2 Tbsp. mirin (Japanese rice wine)
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. fresh ginger, peeled and grated
  • 1 1/4 pound center-cut salmon fillet, cut into 4 portions
  • 1 scallion, thinly sliced
  • 1 tsp. olive oil for drizzling
  • 2 tsp. toasted sesame seeds
  • Fresh sprigs of parsley or cilantro, for garnish
  • 6 Persian cucumbers, sliced paper-thin
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. toasted sesame seeds
Preheat broiler.

For the salmon: Line a baking pan with aluminum foil. Coat foil with cooking spray. Whisk miso, mirin, soy sauce and ginger in a small bowl until smooth. Place salmon fillets, skin side down, in the prepared pan. Brush generously with miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, for about 8 to 10 minutes.

For the cucumber salad: Wash and slice the cucumbers paper-thin. Squeeze out excess liquid and place in a medium bowl and toss with soy sauce, rice vinegar and sesame seeds.

Arrange cucumber salad on plate. Place broiled salmon on top. Garnish with scallion, sesame seeds, cilantro or parsley and drizzle with olive oil (optional).

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 35 minutes

This recipe may appear slightly modified from what you've seen on television.


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