I have served versions of this dish in the best restaurants in London and at Huka Lodge. The cedar adds a beautiful aroma and flavour when cooking and serving.
Whisk the white miso, soy sauce, mirin and sake in a medium-sized mixing bowl, incorporating all the ingredients to form a smooth paste.
Remove all of the skin and pith from the grapefruit and cut out the segments. Squeeze the remaining juice from the grapefruit over the miso mixture and whisk together to form a smooth, wet paste. Add in the grapefruit segments.
Place the salmon