Salmon Kasu

¼ cup sake
1/3 cup sake kasu* (sake kasu is the sediment left over in the sake barrels after the liquor has been distilled and aged.)
¼ cup sweet white miso*
1 tablespoon dark brown sugar
1 tablespoon light soy sauce
4 salmon fillets (4 to 5 ounces each about ½ to ¾ inch thick)
olive oil cooking spray

1. Over medium high heat bring sake to simmer in a small saucepan.

2. Combine the sake kasu, miso, brown sugar, and soy sauce, warm sake and ¼ cup water in a food processor or blender and process into a paste the consistency of wet sand, adding a little more water if necessary.

3. Spread about one-third of the paste over the bottom of a medium glass-baking dish. Arrange fillets on top of paste, spread remaining paste over top of fillets to completely coat them. Cover with plastic wrap and refrigerate for 12 to 24 hours.

4. Preheat broiler or grill. Scrape kasu paste from salmon and pat dry with paper towels. Spray lightly with olive oil cooking spray and broil or grill the fillets 3 to 4 inches from the heat for 3 to 5 minutes per side until you feel no resistance when you insert a fork into the salmon fillets. Serve immediately.

Yield 4 servings each at approximately 216 calories; 7.5 grams total fat; 4.2 grams saturated fat; 52 grams cholesterol; 12 grams carbohydrate; 0 fiber; 468 milligrams sodium.

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