Cristina’s Miso Salmon And Cucumber Salad Recipe

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Cristina Ferrare


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2 Tbsp. sweet white miso paste

2 Tbsp. mirin (Japanese rice wine)

1 Tbsp. low sodium soy sauce

1 Tbsp. fresh ginger, peeled and grated

1 1/4 pound center-cut salmon fillet, cut into 4 portions

1 scallion, thinly sliced

1 tsp. olive oil for drizzling

2 tsp. toasted sesame seeds

Fresh sprigs of parsley or cilantro, for garnish

6 Persian cucumbers, sliced paper-thin

1 Tbsp. rice wine vinegar

1 Tbsp. toasted sesame seeds

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