Prince William Sound Salmon (http://www.soundsalmon.org/) sent us over this delicious wild sockeye salmon fresh from Alaska, and chef Matt combined it with a Cedar grilling plank and Japanese flavors.
Tip – This recipe calls for brushing on the miso before cooking. For some more intense umami flavors, marinate the salmon in the glaze for an hour before cooking.
Total time: 30 minutes
- 1 Cedar grilling plank
- 1 fillet of salmon, skin and bones removed
- 1 Tbsp. Miso
- 2 Tbsp. Rice Vinegar, divided
- 1 Tbsp. Lime juice
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Honey
- 12 oz. Oyster Mushrooms
- ½ lb Shishito Peppers
- 2 Tbsp. Oil
- 1 Tbsp. Kosher salt
- 1 Cup Daikon Radish
- 8 Red Radishes
- ½ Cucumber, deseeded
- 1 Carrot, peeled
- Pre-heat the grill or oven to 400°F and soak the Cedar plank in hot water for at least 15 minutes.
- Combine miso, lime juice, soy sauce, honey, and 1 Tbsp. of the rice vinegar. Set aside.
- Cut the salmon into 4 equal sized portions. Place on the plank and brush liberally with the miso glaze.
- Set the plank on the grill or in the oven and cook with the lid closed for 15 minutes, or until you reach an internal temperature of 125°F
- Toss the mushrooms and peppers in a little oil and season with salt. Grill for 5 minutes until the mushrooms have browned and the peppers have blistered.
- Cut the daikon, red radish, cucumber and carrot into matchstick sized pieces. Add the vegetables to a mixing bowl and add the remaining rice vinegar. Toss to combine.
- Serve the salmon with the slaw and garnish with the mushrooms and peppers.