Miso-marinated Salmon With Cucumber-daikon...Miso-marinated Salmon With Cucumber-daikon Relish

If you have about 45 minutes to spend in the kitchen, Miso-marinated Salmon With Cucumber-daikon Relish might be an outstanding gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains roughly 36g of protein, 13g of fat, and a total of 324 calories. For $4.22 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has tried and liked this recipe. A mixture of oriental sesame oil, radish sprouts, unseasoned rice vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this main course. It is brought to you by Bon Appetit. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Try Split Red Lentils With Basmati Rice and Daikon Relish, Cajun Shrimp and Marinated Cucumber Salad, and Oven Baked Salmon In Brown Miso for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.

2. 02

   Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours. Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray.

3. 03

   Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.

4. 04

   Transfer salmon to plates, skin side down. Spoon Cucumber Relish over.

5. 05

   Sprinkle with sesame seeds, then sprouts and nori.

6. 06

   Serve immediately.