New This Month

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


  1. In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.

  2. 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.

  3. 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.

  4. Remove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.

Cook's Notes

You can find wasabi and miso at Asian grocery stores, some big supermarkets, and natural-foods stores.

Reviews Add a comment

  • mariadavila
    24 SEP, 2009
    so true!
  • kimbo009
    12 SEP, 2009
    Where is the recipe??? It sounds great!