Recipe

Miso-marinated Salmon With Cucumber-daikon Relish Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago I like to serve this beautiful and delicious salmon with steamed rice tossed with shelled edamame (fresh green soybeans). Enjoy. Adapted from Bon Appétit. Prep:60m Cook:15m Servings:6	Lunasea
	miso mirin unseasonedricevinegar greenonions ginger sesameoil wildsalmon englishcucumbers daikon cayenne

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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

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Cucumber-Daikon Relish:

2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices

2 teaspoons sea salt

8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks

2/3 cup unseasoned rice vinegar

2/3 cup sugar

1 tablespoon minced fresh ginger

1/8 teaspoon cayenne pepper

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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

Make Cucumber-Daikon Relish:

Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.

Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.

Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

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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. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.

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Comments

seh0625 1 year, 7 months ago said:
This is another extrordinary hit!
Your food combinations have flare and zest.
Thanks

danadooley 1 year, 7 months ago said:
So pretty! Love the relish and the Japanese inspired flavours. Another great one. Now you know I'm gonna have that salmon so rare, it's pracitcally blue, don't ya? ;)

chihuahua 1 year, 7 months ago said:
Love it. So beautiful.

gardener61 1 year, 7 months ago said:
Am having friends for dinner next weekend and this looks like a great one to serve. Thanks so much!

uhannigan 1 year, 7 months ago said:
I love new salmon recipes, and I happen to have every ingredient on hand except the radish sprouts! Sounds like Sunday dinner to me. Thanks.

trigger 1 year, 4 months ago said:
We were just speaking of Miso and look what I found.
This incredible Miso-marinated Salmon With Cucumber-daikon Relish is scrumptious Vickie.
I flew over for this recipe! Another High 5 from
Michael

wolfpackjack 11 months, 2 weeks ago said:
Great post ... dave

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