Miso Marinated Salmon With Cucumber Daikon Relish Food

MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH

Steps:

• 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.
• *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.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.