*Miso is available at Japanese markets, natural foods stores, and in the refrigerated Asian foods section of some supermarkets. Try to buy non-GMO and organic, if possible.
Ingredients
1½ pounds center-cut salmon fillets with skin
1 teaspoon sea salt
¼ cup shiro miso (also called white or light miso)*
¼ cup sake
2 tablespoons mirin (optional)
2 tablespoon rice vinegar
2 tablespoons sugar
1½ teaspoons soy sauce
2 scallions, green parts thinly sliced on the bias for garnish
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Extras:
1 or 2cedar planks soaked in water for at least 1 hour (I used the leftover sake + water)
Instructions
Lightly salt the fish and let it sit for 5 to 10 minutes. Blot away any moisture with paper towels and place fish in a container that just holds the fish or in a a resealable plastic bag. Stir together the miso, mirin, vinegar, sugar, and soy sauce. Pour the marinade over the fish, cover and place in the refrigerator to marinate for at least a couple hours and as long as 24 hours. Remove fish from marinade about 30 minutes prior to cooking and lightly wipe away excess marinade with your fingers; do not rinse.
Set up grill for direct heat over medium-high heat. Toast the planks as described above and place the salmon on the planks. Close the grill cover and cook for 12 to 15 minutes. Stay near and check from time-to-time to be sure the plank has not ignited (like mine did). Keep a squirt bottle of water on-hand just in case. :-) Start checking the salmon for doneness at about 12 minutes. The salmon is done when it is uniformly pink in the center.
Transfer to serving platter and garnish with scallions. Enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/cedar-planked-miso-salmon/