12 oz. Ora King Salmon Filet, boneless
3 Tbl. Aka Red Miso Paste
2 Tbl. Black Garlic, smash to paste
1 tsp. Ginger, chopped
2 Tbl. Scallions, chopped
1 C. Red Wine
1 Tbl. Soy Sauce
2 Tbl. Rice Vinegar
In a small sauce pot, combine the red wine, ginger, black garlic, scallions and bring to a simmer to reduce to 1/8 c glaze. Whisk in the red miso paste, rice vinegar and soy sauce. Blend in a food processor until smooth, then pass this sauce through a fine mesh strainer. Preheat Big Green Egg to 400°F, then grill the fish evenly on both sides until internal temp. reaches 130°F for medium or your desired degree of doneness. Brush the Red Miso Red Wine glaze over the top of the fish. Garnish with lemon wedges.
Serve with St. Supéry, Rutherford Estate Vineyard Merlot
Other fish options: Bass or Sturgeon
Click here to return to the recipe homepage.