Servings: Serves 4
Ingredients 2 Tbsp. sweet white miso paste2 Tbsp. mirin (Japanese rice wine)1 Tbsp. low sodium soy sauce1 Tbsp. fresh ginger, peeled and grated1 1/4 pound center-cut salmon fillet, cut into 4 portions1 scallion, thinly sliced1 tsp. olive oil for drizzling2 tsp. toasted sesame seedsFresh 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
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.