Salmon with Miso Glaze
Salmon is best slightly underdone, still rosy pink in the center. If there is a danger of overcooking, move the fillets to an area of lower heat, brush with the remaining miso glaze and finish cooking.
For the miso glaze:
- 1/3 cup light miso
- 1/4 cup mirin or sake
- 3 Tbs. light agave syrup or honey
- 1 Tbs. firmly packed light brown sugar
- 1 Tbs. soy sauce
- Salt and freshly ground pepper, to taste
- 12 to 14 green onions, trimmed, including 2 inches of light green portion
- Vegetable oil for brushing
- 4 wild salmon fillets with skin, each 3 to 4 oz. and 3/4 to 1 inch thick, pin bones removed
To make the miso glaze, in a small saucepan over medium-low heat, whisk together the miso, mirin, agave syrup, brown sugar and soy sauce until the sugar is dissolved. Cook until slightly reduced and thick enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper. Let cool.
Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
Brush the green onions with oil. Brush the salmon fillets with the miso glaze. Grill the salmon directly over medium-high heat, turning often and ending with the skin side down, until well marked and caramelized, 4 to 6 minutes total. During the last few minutes of cooking, grill the green onions directly over medium-high heat, turning often, until nicely grill-marked and slightly wilted.
Transfer the salmon to warmed plates and arrange the green onions on top. Serve immediately. Serves 4.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).