Recipe Match for Oregon Pinot Noir
Miso-Sesame Salmon with Cucumber Salad
- 2–3 tablespoons white miso paste
- 4 tablespoons toasted sesame oil
- 1/2 cup soy sauce
- 1 tablespoon sugar, plus 1 teaspoon
- 2–2 1/4 pounds of salmon fillets, cut into 4 portions
- 1/4 cup rice vinegar
- 2 large cucumbers, thinly sliced
- 2 cups mung bean sprouts
- 1 tablespoon black sesame seeds
- Cooking oil
1. Mix together 1 to 2 tablespoons of miso paste, 2 tablespoons toasted sesame seed oil, 1/2 cup soy sauce and 1 tablespoon sugar. Place the salmon in the mixture, cover and marinate for at least 1 hour or overnight.
2. Mix together the remaining tablespoon of miso paste, 2 tablespoons of toasted sesame oil, 1 teaspoon of sugar and the rice vinegar. Whisk well. Toss with the cucumber, mung bean sprouts and black sesame seeds. Cover and refrigerate until ready to serve.
3. Preheat grill or a well-oiled grill pan on the stove over medium-high heat. Cook the salmon fillets, skin-side up, for about 2 minutes. Flip, then cook skin-side down for an additional 3 to 4 minutes for medium-rare, a little longer if you prefer medium. Season with salt and pepper, and serve with cucumber salad. Serves 4, with generous portions.
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