Miso Glazed Salmon

I've said it before, salmon runs through our blood here in the Pacific Northwest. If there's one food that sums up our culture I'm certain it would be salmon. In our home we always have fillets in the freezer, and eat it regularly (who needs Omega 3 supplements?!). Smoked, grilled, poached, burgers, sashimi, sushi, in bouillabaisse. Everything short of salmon sorbet, and I wouldn't even put that past us. We went with an Asian flavor in our latest preparation and glazed our fillets with miso. Then, we served it on top of forbidden rice (a tiny grain rice, but more on that later) and garnished it with seaweed salad and tsukemono (Japanese pickles). For the simple glaze we used equal parts miso to mirin and coated the fillets on all sides. Then we popped it under the broiler for a few minutes on each side. Delicious and easy!