Miso is a delicious marinade for rich salmon. Be careful that the fire is not so hot as to burn the sugar in the marinade. The idea is to get a tasty crust. You can also cook the salmon under a broiler or pan-roast it, starting it skin side up in a heavy ovenproof skillet until its nicely lacquered. Then turn it over and finish in a hot 425°F. oven.
Remove any Pin bones from the salmon. Coat the salmon with the marinade, cover, and refrigerate for at least 30 minutes, and up to 2 hours, turning occasionally.
Prepare a charcoal fire or preheat the broiler. Wipe the excess marinade off the salmon with your fingers and grill or broil the salmon on both sides until just cooked through. The fish should still be translucent in the very middle. Place on warm plates, skin side down. Sprinkle with sesame seeds, daikon sprouts, and nori strips, if using, and serve immediately.
If you like with toasted sesame seeds, daikon sprouts, and slivered nori (toasted seaweed)
© 2004 John Ash. All rights reserved.