Miso Salmon with Cilantro Sauce

In my opinion white miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley miso is a great source of zinc - a great booster.

what you need.

1 cup white wine (good stuff)
1/3 rice vinegar (also good stuff) - can get at 88 market or market basket or Shaw's.
1/2 cup packed plus 1 teaspoon light brown sugar
4 skinless salmon fillets about 8 to 10 ounces each
1 cup cilantro leave roughly chopped - like mine fresh grown in my garden if not try Whole Foods or Trader Joe's
1/4 cup fresh fresh lime juice if not use two to 4 limes
1 shallot chopped
1 red Thai chili small please chopped
1 clove of garlic
1 2-inch piece fresh ginger peeled and grated should be at least one tablespoon
2 tablespoons of flax seed oil - can get at Whole Foods etc.

In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar and 1/2 cup water.
Cook over medium heat stirring occasionally, until miso and sugar have dissolved, cool to room temperature.

In a resealable plastic bag combine salmon and miso mixture.

Marinate in the refrigerator for at least 2 hours.

Meanwhile (back at the ranch) in a blender combine cilantro, lime juice, shallot, chili, garlic, ginger oil and remaining teaspoon of brown sugar.

Blend until mixture is smooth...

Heat broiler with the rack in the highest position. Lift salmon from marinade, broil salmon until cooked through about 10 minutes.

Serve with cilantro