fish and miso glaze

2  tablespoons		miso paste, white
2  tablespoons		mirin (sweet rice wine)
1  tablespoon		soy sauce, reduced-sodium, or tamari
1  tablespoon		ginger root, minced
1-1/4  lb.		pollock fillets

Tip: For nutritional information on all the ingredients in fish and miso glaze just click on each ingredient name. Then adjust the serving size for any fish and miso glaze ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

Whisk miso, mirin, soy sauce (or tamari), ginger and a few drops of hot pepper sauce in a small bowl until smooth.

Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Ingredient note: Miso paste, mirin and tamari are available in health-food stores and Asian markets