Ingredients

• 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

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Cooking Directions

Step 1

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

Step 2

Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

Step 3

Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

Step 4

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.

Step 5

Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).