This dish is so simple and can be made on the barbecue or seared in a pan. We always keep miso paste in the freezer and then when we need it, we can easily take a scoop without defrosting it.
4– six ounce center cut salmon filets with skin removed
1 tablespoons white miso paste
4 tablespoons butter
vegetable oil and grape seed oil
To prepare the grill: turn the grill on to a very high heat
Using tongs and a folded piece of paper towel dipped into a bowl of vegetable oil, prepare the grates by running the paper towel with vegetable oil over the grates making sure to coat the tops and sides. Do this 5 or 6 times.
To prepare the salmon: dry salmon by patting with paper towel and then season with salt and pepper. Coat filets in grape seed oil to prevent sticking. Put filets presentation side down first (or what was the the skinless side) on grill at a diagonal. Turn heat to medium-high. Space them out so they have room to cook evenly and don’t touch! Let the grill do the work and when it’s ready they will easily release from the grill. Turn when about 60% cooked. Filets will cook in about 8 to 10 minutes. We use a flat spatula and metal tongs to carefully turn.
For the sauce:
Melt the butter over medium heat, stirring constantly until it turns a light brown, nutty color. Pour the butter into a small bowl and whisk the miso into the butter.
Add a splash of warm water if needed to break up the miso.
We serve this with rice prepared in a rice cooker and a simple cucumber salad made with paper thin slices from a Mandolin. We mix with a little apple cider vinegar and sugar. The simplest of salads that balances out the richness of the brown butter miso glaze.