Name: Miso-Marinated Salmon with Cucumber-Daikon Relish
Yield: Makes 6 servings
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; Cucumber-Daikon Relish; 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

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Miso-Marinated Salmon with Cucumber-Daikon RelishMark Thomas

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.