Miso-marinated Salmon with Cucumber-daikon Relish
From lunasea 15 years ago
- 15 minutes to make
- Serves 6
I like to serve this beautiful and delicious salmon with steamed rice tossed with shelled edamame (fresh green soybeans). Enjoy. Adapted from Bon Appétit.
Ingredients
- 1/4 cup white miso (fermented soybean paste) shopping list
- 1/4 cup mirin (sweet Japanese rice wine) shopping list
- 2 tablespoons unseasoned rice vinegar shopping list
- 2 tablespoons minced green onions shopping list
- 1 1/2 tablespoons minced fresh ginger shopping list
- 2 teaspoons oriental sesame oil shopping list
- 6 6-ounce Alaskan salmon fillets, with skin shopping list
- Nonstick vegetable oil spray shopping list
- ~~~~ shopping list
- cucumber-Daikon Relish: shopping list
- 2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices shopping list
- 2 teaspoons sea salt shopping list
- 8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks shopping list
- 2/3 cup unseasoned rice vinegar shopping list
- 2/3 cup sugar shopping list
- 1 tablespoon minced fresh ginger shopping list
- 1/8 teaspoon cayenne pepper shopping list
- ~~~~ shopping list
- 1 1/2 teaspoons sesame seeds, toasted shopping list
- 1/2 cup radish sprouts shopping list
- 1/2 8x8-inch sheet dried nori,* cut with scissors into matchstick-size strips shopping list
How to make it
- 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.
- ~~~~
- 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.
The Rating
Reviewed by 4 people-
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? ;)
danadooley
in Singapore loved it
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Love it. So beautiful.
chihuahua
in Sonoma County loved it
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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
trigger
in loved it
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