Miso Salmon with Cilantro Sauce

• 1 cup white miso
• 1/3 cup rice vinegar (unseasoned)
• 1/4 cup packed dark brown sugar plus 1 teaspoon
• 1/3 cup water
• 4 skinless wild Alaskan salmon fillets (about 6 ounces each)
• 1 cup packed cilantro leaves, coarsely chopped
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• 1 shallot, coarsely chopped
• 1 small fresh red chile, such as Thai bird or jalapeno, coarsely chopped (ribs and seeds removed for less heat, if desired)
• 1 garlic clove
• 1 piece (2 inches) 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, vinegar, 1/4 cup brown sugar, and the water.
2. 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.
3. Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat.
4. Cover (or seal) and marinate in the refrigerator 1 hour (place bag on a plate in case of leaks).
5. Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon brown sugar in a blender until sauce is smooth.
6. Heat broiler with rack 6 to 8 inches from heat source.
7. Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in center when pressed, 4 to 6 minutes.
8. Transfer salmon to each of four plates, and serve with cilantro sauce.
9. (Per Serving)
10. Calories: 500
11. Saturated Fat: 2.2g
12. Unsaturated Fat: 16.2g
13. Cholesterol: 94mg
14. Carbohydrates: 40.6g
15. Protein: 39.5g
16. Sodium: 1964mg
17. Fiber: 0g

white miso, rice vinegar, brown sugar, water, salmon, cilantro, lime juice, shallot, red chile, garlic, fresh ginger, neutraltasting oil

Taken from www.epicurious.com/recipes/food/views/miso-salmon-with-cilantro-sauce-394110 (may not work)