MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH

Miso-Marinated Salmon with Cucumber-Daikon Relish image

Provided by Vicki Butts (lazyme)

Categories Fish

Time 30m

Number Of Ingredients 12

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1/4 c white miso (fermented soybean paste)
1/4 c mirin (sweet japanese rice wine)
2 Tbsp unseasoned rice vinegar
2 Tbsp green onions, minced
1 1/2 Tbsp fresh ginger, minced
2 tsp sesame oil
6 6-oz salmon fillets with skin
vegetable oil spray
GARNISHES:
1 1/2 tsp sesame seeds, toasted
1/2 c radish sprouts
1/2 8x8-inch sheet dried nori, cut with scissors into matchstick-size strips

Steps:

1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
3. Preheat broiler.
4. Line heavy large baking sheet with foil; spray with nonstick spray.
5. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
6. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
7. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
8. Transfer salmon to plates, skin side down.
9. Make the relish. (https://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html). Spoon Cucumber Relish over.
10. Sprinkle with sesame seeds, then sprouts and nori.
11. Serve immediately.