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Frequently paired with
The best thing to pair and share with White Miso Salmon
Ingredients
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For the Salmon
For the Pickled Ginger and Cucumber Salad
Method
For the Salmon
Marinate the Salmon
In a bowl, whisk together white miso paste, honey, soy sauce, rice vinegar, sesame oil, salt, and black pepper until smooth. Place the salmon fillets in a shallow dish and pour the miso marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a stronger flavor.
Cook the Salmon
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the salmon from the marinade and place it on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
For the Pickled Ginger and Cucumber Salad
Prepare the Cucumbers
Wash and slice the cucumbers thinly using a mandoline or sharp knife. Place them in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.
Make the Dressing
In a small bowl, whisk together rice vinegar and sugar until the sugar is dissolved.
Combine Ingredients
After the cucumbers have rested, rinse them under cold water to remove excess salt and pat dry with paper towels. In a mixing bowl, combine the cucumbers, pickled ginger, and the vinegar dressing. Toss to combine.
Garnish
Sprinkle sesame seeds and chopped green onions over the salad before serving.
