Wasabi Salmon with Miso-Sesame Sauce

Photo: Kirsten Strecker
4 servings

Garnish this spicy salmon dish with edible flowers, such as nasturtiums.


  • 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


  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.

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