Things You'll Need:
- 3 tbsp. white miso paste
- 2 tbsp. unseasoned rice vinegar
- 2 1/2 tbsp. soy sauce
- 1 large shallot, minced
- 1 tbsp. freshly grated ginger
- 1 to 2 peeled garlic cloves
- 3 tsp. roasted sesame seed oil
- 2 lb. fresh or thawed salmon
-
Step 1
Peel the brown skin from the ginger. Grate 1 tbsp. of ginger into a large bowl, using a fine grater or chop it finely with a chef's knife.
-
Step 2
Mince the shallot into very fine pieces. Process the shallot in a food processor if you cannot chop it fine enough with a knife. Add the onion to the bowl.
-
Step 3
Put the garlic in a garlic press. Crush the garlic over the bowl to catch all of the pieces and any juice.
-
Step 4
Add the white miso paste, rice vinegar, soy sauce and sesame seed oil in the bowl. Use a whisk to mix the marinade until it is well combined.
-
Step 5
Place the salmon in a baking dish that is just large enough to hold the fish. Pour the marinade over the salmon. Cover the dish with plastic wrap and place it in the refrigerator.
-
Step 6
Marinate the salmon for 45 minutes or longer. Turn the salmon one time, halfway through the marinating time.
-
Step 7
Cook the marinated salmon on a preheated grill for 10 minutes. Flip the salmon halfway through the cooking time. Do not over cook the salmon--it will get dry and can burn.
