Prep 20 mins
Cook 12 mins
From The Asian Grill by David Barich and Thomas Ingalls.
- 4 fresh green onions, trimmed 4 inches long
- 1⁄2 cup red miso
- 1 egg yolk, beaten
- 6 tablespoons sake
- 3 tablespoons sugar
- 3 tablespoons dashi
- 1 tablespoon dark soy sauce
- 4 (8 ounce) salmon fillets
- Fire up your grill.
- Cut the green onions into thin lengthwise slivers and immerse them in a bowl of ice water, let sit until they are curled.
- When the onions have curled, remove, and pat dry.
- In a small bowl, combine all the ingredients for the miso sauce and mix into a smooth sauce.
- Place the sauce in a double boiler and cook for 8-10 minutes, until the sauce thickens; set aside to cool.
- Spread the sauce on both sides of the filets and let them sit at room temperature while your grill is heating.
- When coals are hot, scrub the cooking rack with a grill brush if necessary, and oil the cooking rack with a brush dipped in vegetable oil.
- Place the salmon on the grill flesh side down and grill for 5-6 minutes.
- Baste again with sauce, turn, and baste again.
- Grill for another 5-6 minutes, depending on how well done you like your salmon.
- Transfer from grill to heated plate or plates and serve garnished with the curled green onions.
This was really easy to prepare and very tasty, with ingredients I typically have stocked in my pantry. I easily halved the recipe to accommodate 1 lb of salmon. We served with grilled zucchini. Thanks for posting. We enjoyed.