Miso Salmon with Sweet & Sour Cucumbers

1 ½ lbs sockeye salmon fillets

1/3 cup medium miso

1/3 cup mirin

¼ cup rice vinegar

1 tbsp brown sugar

2 tsps sesame oil

¼ cup  minced green onions

1 tbsp minced fresh ginger

2 long English cucumbers, cut in half lengthwise and seeded


1 tsp salt

½ cup rice vinegar

½ cup sugar

1 tbsp peeled and minced fresh ginger


Combine dressing ingredients and set aside.

Slice cucumber into paper thin slices – (a food processor works great). Lightly salt cucumber and let sit in a colander for about 30 minutes or overnight, tossing occasionally. Drain cucumber, squeezing out the excess water. Place in a medium size bowl and pour dressing over. Let marinate for 30 minutes or overnight, tossing occasionally.  

Combine all marinade ingredients together. Place salmon in a large bowl, add marinade and toss lightly to coat the salmon. Cover and refrigerate several hours or overnight. Preheat oven to 400 F.  Remove fish from marinade and place on a baking sheet. Bake on upper rack of oven until fish is opaque (8-10 minutes per inch of thickness) brushing occasionally with marinade. Just before done place under the broiler until surface is a crusty brown.

Remove salmon from oven. Place salmon on heated platter and surround with the cucumber salad. Sprinkle with chopped fresh dill if desired and serve.

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