Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
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.
You can find wasabi and miso at Asian grocery stores, some big supermarkets, and natural-foods stores.