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1. Slice the cucumbers into thin rounds, toss with the salt and let sit for 10 minutes, then squeeze gently to remove excess water.
3 pieces Japanese or Persian cucumbers,
0.5 tsp Salt
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2. Toss the drained cucumbers with the rice vinegar, toasted sesame oil, grated ginger and half of the sesame seeds. Chill in the refrigerator while you cook the salmon.
1.5 tbsp Rice vinegar,
1 tsp Toasted sesame oil,
1 tsp Fresh ginger, finely grated,
0.5 tbsp Toasted sesame seeds
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3. Whisk the miso paste, mirin, sake, soy sauce and sugar in a small bowl until smooth and glossy.
3 tbsp White miso paste,
1.5 tbsp Mirin,
1 tbsp Sake,
1 tsp Soy sauce,
1 tbsp Sugar
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4. Pat the salmon dry, place skin-side down on a foil-lined baking sheet, and spread about two-thirds of the glaze over the tops. Marinate for 15 minutes at room temperature. Meanwhile, position an oven rack 15 cm (6 in) below the broiler and preheat the broiler to high.
2 pieces Salmon fillets, skin-on,
2.0 tbsp White miso paste,
1.0 tbsp Mirin,
0.7 tbsp Sake,
0.7 tsp Soy sauce,
0.7 tbsp Sugar
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5. Broil the salmon for 6 to 8 minutes, watching closely, until the glaze is bubbling and caramelized in spots and the fish flakes easily. Brush with the remaining glaze for the final 1 to 2 minutes for a lacquered finish; cover loosely with foil if the top darkens too quickly.
1.0 tbsp White miso paste,
0.5 tbsp Mirin,
0.3 tbsp Sake,
0.3 tsp Soy sauce,
0.3 tbsp Sugar
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6. Rest the salmon for 2 minutes. Plate with the chilled sesame cucumbers and garnish with the remaining sesame seeds and sliced scallion.
0.5 tbsp Toasted sesame seeds,
1 pieces Scallion, thinly sliced (garnish)
