Recipes Ingredients Seafood Recipes Salmon Recipes Wasabi Salmon with Miso-Sesame Sauce 3.1 (12) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Kirsten Strecker Yield: 4 servings Garnish this spicy salmon dish with edible flowers, such as nasturtiums. Ingredients 1 ½ tablespoons red miso paste ¼ cup soy milk 1 ½ teaspoons toasted sesame seeds 1 ½ tablespoons ginger, minced 1 teaspoon cayenne pepper ¼ cup sake 2 tablespoons tamari 2 tablespoons wasabi paste or powder 4 4-ounce salmon fillets Fresh edible flowers, rinsed Directions 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. Cook's Notes You can find wasabi and miso at Asian grocery stores, some big supermarkets, and natural-foods stores. Print