- 1½ tablespoons red miso paste
- ¼ cup soy milk
- 1½ tablespoons toasted sesame seeds
- 1½ tablespoons minced fresh ginger
- 1 teaspoon cayenne pepper
- ¼ cup sake
- 2 tablespoons tamari
- 2 tablespoons wasabi paste or powder
- 4 (4-ounce) salmon fillets
- Edible fresh flowers, rinsed, to garnish
- In a small bowl. combine miso paste, soy milk, and sesame seeds. Stir until miso is completely dissolved. Set aside.
- Combine ginger, cayenne pepper, sake, tamari, and wasabi in a large zippered plastic bag. Blend well. Add salmon, seal bag, and toss to coat. Marinate in refrigerator for 1 hour.
- Preheat oven to 400°F. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes. Remove salmon from oven and transfer to a warm serving plate. Drizzle miso-sesame sauce over fillets. Garnish with flowers. Serve warm with cooked grains of your choice.