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.