Miso Glazed Salmon
|1||tablespoon sesame seeds|
|2||tablespoons miso paste *|
|1||tablespoon soy sauce|
|1||tablespoon minced fresh ginger|
|1 ¼||pounds center-cut salmon steaks, cut into 4 portions|
|hot pepper sauce|
Position oven rack 3-4 inches from the broiler and preheat the broiler. Line a small baking pan with foil. Coat foil with cooking spray.
Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
Whisk miso, mirin, soy sauce, ginger and few drops of hot pepper sauce in a small bowl until smooth.
Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture.
Broil salmon, until opaque in the center, 6 to 8 minutes.
Plate the salmon and sprinkle with the toasted sesame seeds
* The recipe that was the basis for this called for white miso (and it is quite good that way) but I think genmai miso gives a much deeper flavor.