Grilled Salmon with Orange-Miso Glaze

In a medium-sized bowl, whisk together the miso, orange juice, mirin or sherry, soy sauce, brown sugar, orange zest and fresh ginger.

Brush the glaze over the skinless side of the pieces of salmon. Save the remaining glaze—you’ll use it in a few minutes.

Heat a grill to medium-high heat. Place the salmon on the grill, skin side down, and cook for about 6 minutes (since our fillets were fairly thick, this amount of time worked well. If you have thinner pieces, cook for less time). Just before you flip the fillets, brush on a bit more glaze. Flip and cook for about 2 more minutes. Remove from grill.

Serve with grilled asparagus, or your favorite vegetable, over black sticky rice.