Servings: 6
Start to finish: 20 minutes
Salmon:
1 1/2 pounds wild Alaskan salmon fillet, such as King or Coho
1 teaspoon neutral oil, like olive or grapeseed
1/4 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, chopped
1 teaspoon fresh minced ginger
3 tablespoons white miso paste
1 teaspoon raw honey
1/4 cup lime juice (or lemon juice)
3-4 tablespoons water
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Heat the grill to medium and lightly oil the grates. Rub the salmon all over with the olive oil, and sprinkle with the salt and pepper. Cook the salmon flesh side down first, (skin side up), until almost cooked through, about 7-10 minutes total, flipping halfway through. (Internal temperature will be about 140 F, and it will rise to 145 F as it rests.)
Meanwhile, make the sauce (or can be made in advance): heat the olive oil over medium heat in a small saute pan and cook the shallots until tender, about three minutes. (Sprinkle with a little splash of water if needed to keep shallots from browning.) Add the ginger and garlic and cook another minute. Add the miso paste and mix with a wooden spoon for another minute or two, or until very fragrant and the miso paste begins to deepen a little in color. Remove from heat, cool a minute, and then place in the blender with the honey, lime juice, water, mustard and black pepper and blend until smooth. Add extra water if needed. Spoon the miso sauce onto the hot salmon and serve with brown rice or veggies.
Chef’s Note: The sauce can be made into a salad dressing by thinning with more water and lime juice.
Nutrition information per serving: 220 calories; 94 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 62 mg cholesterol; 443 mg sodium; 7 g carbohydrate; 0 g fiber; 3 g sugar; 23 g protein.
Melissa d’Arabian, Associated Press
