- 1 tablespoon sesame seeds
- 2 tablespoon sweet white miso paste, (see Ingredient note)
- 2 tablespoon mirin, (Japanese rice wine) (see Ingredient note)
- 1 tablespoon reduced-sodium soy sauce, or tamari (see Ingredient note)
- 1 tablespoon minced fresh ginger
- A few drops hot pepper sauce
- 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
- 2 tablespoon thinly sliced scallions
- 2 tablespoon chopped fresh cilantro, or parsley
Position oven rack in upper third of oven; preheat 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 (or tamari), ginger and 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, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
- Serving: Per serving
- Calories: 252
- Carbohydrates: 7g
- Fat: 10g
- Protein: 30g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 78mg
- Potassium: 730mg
- Sodium: 432mg
- Exchanges: 3 lean meat
- Carbohydrate Servings: 1/2