Serves four. Ric-ter Scale *4
This glaze works on just about anything grilled from steaks to mushrooms. Keep this recipe handy, you?ll want to use it all BBQ season!
- four 6-ounce Alaskan salmon paillards or cutlets
- 3 tablespoons white miso paste
- 2 tablespoons wasabi powder
- 1 1/3 tablespoons barley malt?
- 1/2 teaspoon garlic, minced finely
- 2 teaspoons hot water
- 2 tablespoons scallions, finely minced
- 1 teaspoon crushed red pepper or a small Szechuan chile, crumbled
- 1/2 cup dark sesame oil, plus one tablespoonful for the wok
- 2 cups carrots, long matchstick-julienne
- 2 cups daikon, long matchstick-julienne
- 2 cups leeks, long matchstick-julienne
- 1 cup ginger, long matchstick-julienne
Preheat your grill or a ribbed cast iron skillet to medium hot. Whisk together the miso and hot water. Add the wasabi, crushed pepper, garlic, scallions, and barley malt. That?s your miso BBQ sauce. Easy, right? Brush the salmon on one side and cook that side down on the grill for about three minutes. While it is cooking, baste with more sauce. Carefully turn the salmon over and cook for one to two more minutes, depending on the thickness of the paillards. Continue basting while it cooks.
Meanwhile, use a wok or deep skillet to sear the veggies. This is where the burner on your gas grill comes in handy. Get the wok very hot and then add the tablespoon of sesame oil. Now add the ginger and the vegetables julienne, and let them cook undisturbed for 15 seconds. Now, stir vigorously, turn off the heat and allow the veggies to wilt in the wok while you finish the salmon. Place a pile of veggies on the plate and top with the grilled salmon however it pleases your aesthetics. Drizzle with some more BBQ sauce. Eat. Yum.
