Miso, a combination of fermented soybeans and rice or barley, is a great source of zinc, a natural immunity booster. White miso has less sodium than other types; here, it’s combined with rice vinegar, brown sugar, and water to make a marinade for salmon. Cilantro, ginger, and chile (along with a few other ingredients) are quickly pureed into a sauce for the broiled fish. Serve with brown rice or soba (buckwheat) noodles.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, combine miso, vinegar, 1/4 cup brown sugar, and the water. Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); remove from heat, and let cool to room temperature.
Step 2
Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat. Cover (or seal) and marinate in the refrigerator 1 hour (place bag on a plate in case of leaks).
Step 3
Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon brown sugar in a blender until sauce is smooth.
Step 4
Heat broiler with rack 6 to 8 inches from heat source. Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in center when pressed, 4 to 6 minutes. Transfer salmon to each of four plates, and serve with cilantro sauce.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 500
Step 7
Saturated Fat: 2.2g
Step 8
Unsaturated Fat: 16.2g
Step 9
Cholesterol: 94mg
Step 10
Carbohydrates: 40.6g
Step 11
Protein: 39.5g
Step 12
Sodium: 1964mg
Step 13
Fiber: 0g
