Miso Glazed Salmon

1

Bring the soy sauce and mirin to a simmer in a pan, allowing the liquid to reduce slightly (about 3 minutes after it reaches a boil)

2

Remove from heat and whisk in the white miso, red miso, and sugar until fully dissolved

3

Reduce heat to low and let simmer for another 15 minutes, then let cool

4

Marinate the salmon fillets in this miso paste mixture for two days in the refrigerator

5

Grill the salmon fillets over medium-high heat (about 180°C) for 10-15 minutes, using a broiler or grill pan

For a crispy glaze, finish under the broiler (if using)

6

Serve over bamboo or avocado leaves.