Miso Salmon with Cilantro Salsa
White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is versatile and easy to use.
- Total Time:
- Servings: 4
Source: Body+Soul, April/May 2007
- 1 cup white miso
- 1/3 cup rice vinegar
- 1/2 cup light-brown sugar, packed, plus one 1 teaspoon
- 4 skinless salmon fillets (6 to 8 ounces each)
- 1 cup packed cilantro leaves, chopped
- 1/4 cup fresh lime juice (2 to 3 limes)
- 1 shallot, roughly chopped
- 1 (1/4 ounce) red Thai chili, roughly chopped
- 1 garlic clove
- One 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
- 2 tablespoons flaxseed oil
In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved; cool to room temperature. In a resealable plastic bag combine salmon and miso mixture. Marinate in the refrigerator for at least 2 hours.
Meanwhile, in a blender, combine cilantro, lime juice, shallot, chili, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.
Heat broiler with the rack in the highest position. Lift salmon from marinade; broil salmon until cooked through, about 10 minutes. Serve with cilantro sauce.