Miso-Marinated Salmon with Cucumber-Daikon Relish

Ingredients

• 6 servings daikon radish 
• 1.5 tablespoons ginger fresh minced
• 2 tablespoons spring onion minced
• 0.3 cup rice wine sweet ( Japanese rice wine)
• 2 teaspoons sesame oil 
• 0.5 cup radish sprouts 
• 36 ounce salmon fillet with skin
• 1.5 teaspoons sesame seed toasted
• 2 tablespoons rice vinegar 
• 0.3 cup miso white (fermented soybean paste)

Equipment

• baking sheet
• whisk
• aluminum foil
• broiler
• spatula
• glass baking pan

Directions

1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
3. Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray.
4. 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.
5. Transfer salmon to plates, skin side down. Spoon Cucumber Relish over.
6. Sprinkle with sesame seeds, then sprouts and nori.
7. Serve immediately.
8. *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.