Smoked Miso Salmon with Yuzu-Glazed Asparagus

Instructions

1. 1

   In a large bowl, whisk together the white miso paste, sake, mirin, sesame oil, and smoked paprika to create the marinade. (5 minutes)

   ~5 min
2. 2

   Place the salmon fillets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. (30 minutes)

   ~30 min
3. 3

   While the salmon marinates, prepare the asparagus. Trim the woody ends of the asparagus spears. (2 minutes)

   ~2 min
4. 4

   In a small saucepan, combine the yuzu juice, honey, and grated ginger. Heat gently over low heat, stirring until the honey is dissolved. (5 minutes)

   ~5 min
5. 5

   Place the asparagus spears on a piece of parchment paper. Drizzle with the yuzu glaze and toss to coat evenly. Season with salt and pepper. (3 minutes)

   ~3 min
6. 6

   Preheat your grill to medium-high heat. If using a smoker box, add wood chips according to manufacturer instructions. (10 minutes)

   ~10 min
7. 7

   Remove salmon from marinade, letting any excess drip off. Place salmon directly on the grill grates, skin-side down if applicable. (15 minutes)

   ~15 min
8. 8

   Grill the salmon for approximately 12-15 minutes, or until cooked through and flakes easily with a fork. Adjust cooking time based on thickness of fillets. (15 minutes)

   ~15 min
9. 9

   While the salmon is grilling, place the glazed asparagus on the grill in a grill basket or directly on the grates. Grill for 5-7 minutes, or until tender-crisp, turning occasionally. (7 minutes)

   ~7 min
10. 10

    Serve the smoked miso salmon immediately alongside the yuzu-glazed asparagus. (1 minute)

    ~1 min