Serves 4

1 cup white miso
1/3 cup rice vinegar
1/2 cup light brown sugar, packed, plus one 1 teaspoon
4 skinless salmon fillets, (6 to 8 ounces each)
1 cup packed cilantro leaves, chopped
1/4 cup fresh lime juice, (2 to 3 limes)
1 shallot, roughly chopped
1 (1/4 ounce) red Thai chili, roughly chopped
1 garlic clove
1 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
2 tablespoons flaxseed oil

Read more at Wholeliving.com: Miso Salmon with Cilantro Salsa