I am an avid fan of Pacific Salmon. Farm raised works but just doesn't have the texture and flavor of wild caught fish.
In a medium bowl, whisk the miso, mirin, rice vinegar, honey, olive oil, ginger and sriracha. Place the salmon fillets in a glass dish and coat each fillet all over with the marinade. Cover and refrigerator for up to 2 hours.
Just before grilling the fish, mix the ingredients together for the salsa and cover. Season with salt and pepper to taste, and cover until ready to serve.
Make sure to oil the barbeque grates before cooking the fish. When ready to grill, remove the fish from the marinade and scrape off excess from the skin side. Place fish on the grill skin side down, cover the grill, and cook for approximately 8 minutes, or until desired doneness. Don’t flip the fish! Keep an eye on the fish to avoid cooking too fast. Transfer the fillets to individual serving plates and serve with a large spoonful of the mango red onion salsa and a slice of lime.
Kunde Family Winery Reserve Chardonnay