Grilled Salmon with Red Miso Glaze and Nectarine Thai Basil Relish (American Pacific Northwest)

This miso glaze adds a boost of umami and a sweet-savoury complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the glaze for an hour or two before grilling. I like to complement the fish with a simple relish that features perfectly ripe nectarines, aromatic Thai basil, and a good squeeze of lime.

Salmon:
⅓ cup + 1 Tbsp. red miso
3 Tbsp. mirin
2 Tbsp. rice vinegar
1 Tbsp. pure honey
1 Tbsp. vegetable oil
1 Tbsp. fresh ginger, finely grated
1 tsp. Sriracha
4 6-oz salmon fillets, skin-on, preferably wild-caught

Nectarine-Thai Basil Relish:
3 medium nectarines, thinly sliced (about 1¾ cups)
⅓ cup Thai basil, thinly sliced
1 Tbsp. pure honey
1 Tbsp. lime juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
kosher salt
black pepper, freshly ground

To Serve:
4 lime wedges

Prepare the Salmon:
In a medium bowl, whisk the miso, mirin, vinegar, honey, oil, ginger, and Sriracha. Put the salmon in a shallow nonreactive container, and using a small silicone spatula, coat each fillet all over with the glaze. Cover and refrigerate for 1-2 hours.

Meanwhile, prepare a medium-high (400-475°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium high.

Make the Relish:
Shortly before grilling the salmon, toss the nectarines, basil, honey, lime juice, and oil in a medium bowl. Season to taste with salt and pepper. Set aside at room temperature.

Grill the Salmon and Serve:
When the grill is ready, remove the salmon from the container and scrape off excess glaze from the skin side of the fillets. (You don't have to remove it all, just the excess clumps.) Oil the grill grate. Put the salmon onto the grill skin side down. Do not move or flip the fillets. Immediately cover the grill and cook without turning until just cooked through (125°F on an instant-read thermometer), about 8-10 minutes. Make sure that the glaze doesn't burn. If necessary, move the fillets to a cooler area of the grill.

Using a fish spatula, transfer the fillets to serving plates. Spoon some relish onto each plate; serve with the lime wedges.

Makes 4 servings.