Wasabi Salmon with Miso-Sesame Sauce
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
- Yield: Makes 4 servings
Photography: Kirsten Strecker
Source: Body+Soul, June 2005
- 1 1/2 tablespoons red miso paste
- 1/4 cup soy milk
- 1 1/2 teaspoons toasted sesame seeds
- 1 1/2 tablespoons ginger, minced
- 1 teaspoon cayenne pepper
- 1/4 cup sake
- 2 tablespoons tamari
- 2 tablespoons wasabi paste or powder
- 4 4-ounce salmon fillets
- Fresh edible flowers, rinsed
In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.
Combine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well. Add salmon; seal and toss to coat. Marinate for 1 hour.
Preheat oven to 400 degrees. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.
Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.