Stir the mirin, soy sauce, ginger, miso, sugar and lemon juice together in a bowl until combined. Put the salmon in a shallow dish, pour the mixture over it and marinate in the fridge for at least 15 minutes and up to 1 hour.
To make the dressing, bring the soy sauce, mirin and sugar to the boil in a small saucepan, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel.
Heat the grill (oven) to 425 degrees F (about 220 C). Remove the salmon from the marinade and place with the skin side down in a lightly oiled, non-stick, ovenproof frying pan. Cook under the hot grill for about 7 minutes, or until the fish is still pink in the centre and is nicely coloured.
While the salmon is cooking, steam or blanch the broccolini for 2 minutes. Sprinkle the salmon with the black sesame seeds and drizzle with some of the dressing. Serve with the broccolini and steamed rice.
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|Serving Size: 1 Serving (1519g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 87.4mg||27 %|
|Sodium 47297.9mg||1631 %|
|Potassium 2482.9mg||65 %|
|Total Carbohydrate 183.4g||54 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 176.1g|
|Protein 133.6g||191 %|
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Calories per serving: 1387
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