1. Whisk the miso, sugar and sake together. Place salmon filets in a zip-lock bag with the marinade. Refrigerate for 1-4 hours.
2. Remove filets from marinade and place on a broiler pan sprayed with non-stick cooking spray.
3. Spoon some marinade over each filet and broil until bubbly and brown, usually 5-7 minutes. Do not overcook!
4. Serve immediately over the wild rice.
1 cup wild rice
2 cups chicken broth
2 tablespoons butter
pinch of salt
Bring rice and broth to boil, cover and simmer for 50 minutes. Fluff with fork, let rest for a few minutes and then serve with salmon.