Here is the delicious Miso Salmon with Cilantro Sauce
1 cup white miso (we substituted for 1/2 cup soy sauce, as our grocery store didn't have miso)
1/3 cup rice vinegar (unseasoned)
1/4 cup pack dark brown sugar plus 1 teaspoon
1/3 cup water
4 skinless wild salmon fillets (about 6 oz each)
1 cup packed cilantro leaves, coarsely chopped
1/4 cup fresh lime juice (2-3 limes)
1 shallot, coarsely chopped
1 small fresh red chile (such as jalapeño), coarsely chopped (ribs and seeds removed for less heat)
1 garlic clove
1 piece (2 in) fresh ginger, peeled and finely grated (1 tablespoon)
2 tablespoons neutral-tasting oil (such as canola or safflower)
1) In a medium saucepan, combine miso (or soy sauce), vinegar, 1/4 cup brown sugar, and the water. Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); remove from heat, and let cool to room temperature.
2) Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat. Cover (or seal) and marinate in the refrigerator for 1 hour.
3) Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon of brown sugar in a blender until sauce is smooth.
4) Heat broiler with rack 6-8 inches from heat source. Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in centre when pressed, 4-6 minutes. Transfer salmon to each of four plates, and serve with cilantro sauce.
We ate our salmon with sautéed spinach and mushrooms, and rice.