Miso Salmon with Cilantro Salsa
White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is a great source of zinc, a natural immune booster.
Body+Soul, April/May 2007
- Prep Time 20 minutes
- Total Time 2 hours 30 minutes
- Yield Serves 4
- 1 cup white miso
- 1/3 cup rice vinegar
- 1/2 cup light-brown sugar, packed, plus one 1 teaspoon
- 4 skinless salmon fillets (6 to 8 ounces each)
- 1 cup packed cilantro leaves, chopped
- 1/4 cup fresh lime juice (2 to 3 limes)
- 1 shallot, roughly chopped
- 1 (1/4 ounce) red Thai chili, roughly chopped
- 1 garlic clove
- One 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
- 2 tablespoons flaxseed oil
- In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved; cool to room temperature. In a resealable plastic bag combine salmon and miso mixture. Marinate in the refrigerator for at least 2 hours.
- Meanwhile, in a blender, combine cilantro, lime juice, shallot, chili, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.
- Heat broiler with the rack in the highest position. Lift salmon from marinade; broil salmon until cooked through, about 10 minutes. Serve with cilantro sauce.
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