Recipe: Miso Baked Sockeye Salmon

MISO BAKED SOCKEYE SALMON

1 1/2 lbs sockeye salmon fillets
2 long English cucumbers
Salt
FOR THE MARINADE:
1/3 cup medium miso
1/3 cup mirin
1/4 cup rice vinegar
1/4 cup minced green onions
1 tbsp minced fresh ginger
2 tsp sesame oil
1 tbsp brown sugar

Cut in half lengthwise and seeded. Slice into paper thin slices (a food processor works great). Lightly salt cucumber and let sit in a colander for about 30 minutes.

Combine all marinade ingredients together. Place salmon in a large bowl, add marinate and toss lightly to coat the salmon. Cover and refrigerate several hours or overnight.

WHEN READY TO COOK:
Preheat oven to 400 degrees 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 from oven and slice into 1 1/2 inch slices along the grain of the fish.

Source: Vancouver Sun, Vancouver, BC