Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans).
Market tip: Choose wild Alaskan salmon, which is abundant and well regulated. Farmed salmon is controversial; salmon farms pollute wild salmon habitats and spread disease to wild salmon stocks.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
Step 4
*White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.
