|pale (shiro) miso paste||3 tbs|
|Rice Wine Vinegar||2 tsp|
|Vegetable Oil||1 tsp|
|Caster Sugar||1 pinch|
Gather ingredients and measure out portions, this is a simple and delicious way to eat fresh salmon
Time to make the miso paste marinade, in a small bowl, stir together mirin, miso, sugar, and sake.
Place the salmon in a baking tray and cover with miso paste marinade. Leave in fridge for 30min or for as long as overnight.
While the salmon is marinating, take a medium size bowl, and whisk together your rice wine vinegar, oil and sugar.
Using a vegetable peeler, shave the cucumber into ribbons into this medium size bowl with the dressing. Toss and then curl them up for plating.
Heat oven 360F or 200C, and carefully wipe off excessive marinated with a paper towel, then sprinkle salmon with ABV. Place the fillets skin side down and bake for 15min or so.