1/3 cup white miso
3 T mirin
2 T rice vinegar
1 T honey
1 T olive oil
1 T ginger ‒ freshly grated
1 tsp sriracha
4 skin on wild-caught salmon fillets
1 ripe mango ‒ skinned, seeded and finely chopped
3 T red onion ‒ finely chopped
1/3 cup cilantro‒ chopped
4 oz can chopped jalapeño peppers ‒ mild or 1 T fresh jalapeño
Salt and pepper to taste
In a medium bowl, whisk the miso, mirin, vinegar, honey, 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 cooked through. Don’t flip the fish! Keep and 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.