Grilled salmon in a miso and ginger marinade

Ingredients:

• 4 salmon fillets (225g each)
• 1/4 cup white fermented miso paste
• 1/4 cup mirin sauce (rice wine)
• 2 tablespoons plain rice vinegar
• 2-3 tablespoons soy sauce
• 2 tablespoons chopped green onions
• 1.5 tbsp. chopped fresh ginger
• 2 tsp toasted sesame oil
• Salt and ground black pepper
• Yuzu juice (a citrus fruit), optional

Preparation:

1. In a small bowl, combine miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil. Place the fish in a baking dish, pour the marinade over it, and turn it over. Cover and marinate in the refrigerator for 30 minutes.
2. Preheat the grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon skin-side down, covered, until golden brown and crispy, about 3-4 minutes. Flip the fillets and continue grilling for another 3-4 minutes, or until medium-rare. Drizzle with a little yuji juice (optional) and serve.