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Plank-Grilled Miso Salmon
“Besides adding smoky flavor, cooking salmon on a plank eliminates the triple pitfalls of grilling fish—drying out, sticking to the grate or breaking when you attempt to turn it. For this healthy grilled salmon recipe, the sweet-salty flavor of the miso-maple glaze counterpoints the buttery richness of the fish.”
1 tablespoon maple syrup
1 tablespoon sake
¼ cup white miso
¼ cup mayonnaise
½ teaspoon lemon zest
1½ pounds salmon fillet, preferably king salmon, skinned
4 scallions, trimmed
¼ teaspoon ground pepper
2 teaspoons black and/or white sesame seeds (see Tips)
1Heat sake and maple syrup in a small saucepan over medium heat just until warm. Remove from heat and whisk in miso until smooth. Let cool for 1 minute, then whisk in mayonnaise and lemon zest.
2Set up your grill for indirect grilling. Build a medium-high heat fire or preheat a gas grill to medium-high.
3Place the plank, smooth-side down, directly over the flame and grill until the bottom is charred and smoky, 2 to 4 minutes. Set aside to cool.
4Run your fingers over the salmon and remove any bones you find with tweezers. Place scallions on the charred side of the plank, leaving a little space between them. Place the salmon on the scallions and season with pepper. Spread the glaze on top and sprinkle with sesame seeds.
5Grill the fish on the plank over indirect heat until the glaze is bubbling and browned and the fish is cooked through, 15 to 20 minutes. Serve on the plank, if desired.
Equipment: Cedar grilling plank
Tips: Unhulled black sesame seeds are nuttier and more aromatic than their hulled white counterparts. Use them as a garnish, in granola or to crust meat or fish. Find them in Asian markets and specialty grocers.