Osaka grilled salmon

•  1 whole salmon (7-8 pounds)
•  scallions

 Marinade:

•  7 ounces soy sauce
•  6 ounces mirin
•  3 tbs. miso paste
•  2 tbs. brown sugar
•  4 tsp. fresh rubbed ginger pulp
•  1 tbs. toasted (brown) sesame oil
•  1 tbs. fresh lemon juice
•  1 tsp. fresh lemon zest
•  10 grams dried shaved bonito flakes
•  1 large garlic clove
•  1 ½  tsp. ground cardamom
•  ½  tsp. ground santaka chiles (or cayenne)

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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