1 tbsp [15 ml] sesame seeds
2 tbsp [30 ml] sweet white miso paste
2 tbsp [30 ml] mirin
1 tbsp [15 ml] reduced-sodium soy sauce
1 tbsp [15 ml] freshly grated fresh ginger
1/4 tsp [1.25 ml] hot pepper sauce
1 1/4 lb [565 g] center-cut salmon billet, cut into 4 portions
2 tbsp [30 ml] thinly sliced scallions
2 tbsp [30 ml] chopped fresh cilantro
Position oven rack in upper third of oven and 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, 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. Serve with steamed vegetables and rice, or a green salad with a sesame vinaigrette.
Recipe Credit: Eating Well Magazine