Miso Glazed Grilled Salmon
Sweet and savory adds complexity to the rich, nutritious and delicious salmon. If you have time marinate the salmon for up to 2 hours in the glaze to give it a boost. Server with fresh grilled or roasted vegetables and a dry, crisp Roséor Viogner. Serves 4. Enjoy!
INGREDIENTS FOR SALMON
½ cup plus 1 tablespoon miso (red or white)
3 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon safflower oil; plus more for the grill
1 tablespoon finely grated fresh ginger
1 teaspoon Sriracha
4 6-ounce salmon fillets, preferable sustainably caught or farmed
4 lime wedges, for serving
INGREDIENTS FOR NECTARINE-BASIL RELISH
½ cup plus 1 tablespoon miso (red or white)
3 medium nectarines, thinly sliced (about 1 ¾ cups)
½ cup thinly sliced basil
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil (EVOO)
Kosher salt
Freshly ground black pepper
PREPARATION
In a medium bowl, whisk the miso, mirin, vinegar, honey, oil, ginger and Sriracha.
Gently place salmon in shallow glass or ceramic dish and coat each fillet with glaze.
Refrigerate for 1 to 2 hours, if possible.
Prepare a medium-high gas grill (or charcoal with coals in the middle); 400°F to 475°F.
Shortly before grilling the salmon, toss the nectarines, basil, honey, lime juice in a medium bowl. Season to taste and set aside at room temperature.
When grill is ready, gently remove salmon from container and gently scrape off excess glaze from skin side. Leave only center middle burner on at medium-high heat.
Oil grill grates (using long handled tongs and dish cloth or sturdy paper towel).
Put salmon onto grill, skin side down along outside of medium burner.
DO NOT move or flip fillets.
Immediately cover grill and cook without turning until just cooked through (125°F on an instant read thermometer), about 8 to 10 minutes.
Make sure glaze doesn’t burn, move fillets to cooler par of grill if necessary.
Using a fish spatula, transfer fillets to serving plates.
Spoon relish onto each plate, serve with lime wedges.
