Broiled Salmon

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

RECIPE INGREDIENTS
1 tablespoon sesame seeds
2 tablespoons sweet white miso paste
2 tablespoons mirin (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon minced fresh ginger
A few drops hot pepper sauce
1 1/4 pounds center-cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro or parsley

DIRECTIONS
Position oven rack in upper third of oven; 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 (or tamari), 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 (or parsley).