Marinade:
Miso, mirin, dried bonito, sesame oil and santaka chilis can be found at a Japanese grocery store.
Put all marinade ingredients in a blender and blend well.
Cut salmon into fillets or steaks, place in a sealable container, cover with marinade and store in the refrigerator for 3 to 6 hours, turning salmon pieces once every hour.
Place salmon in a grilling basket and grill for 90 seconds per side over a roaring wood fire so that skin will be crispy and outside slightly charred.
Baste with marinade immediately after each turning.
Then smoke (or bake) at 180º - 200º F for 10 - 15 minutes.
Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds.
Sprinkle scallions sparingly over salmon and serve
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