- I fillet Scottish salmon, skinned, pin bones removed
- Noble Saltworks Cherry Wood Smoked Salt
- black pepper
- For the Maple Miso Sauce:
- 1 cup maple syrup
- 1/2 cup white wine vinegar
- 3 tbsp AKA miso paste
- 1 tbsp lemon zest
- 1 1/2 cup vegetable oil
To make the Maple Miso Sauce, combine the maple syrup, vinegar, miso and lemon zest in a food processor. Begin processor, and slowly pour in oil to form an emulsification. Set aside, in the refrigerator.
Season the salmon with the Noble Saltworks Cherry Wood Smoked Salt and fresh cracked black pepper, using a thin layer of oil as a binder.
Grease the soapstone with some sort of fat (veggie oil, bacon, pork fat, etc.). Place the salmon directly on the greased soapstone and let cook, lid open, until nicely seared and the meat releases itself from the stone. Flip and sear the opposite side. You may continue to cook with the lid open, or if you need to increase the internal temperature more quickly, close the lid and continue cooking. Either way, keep an eye on the sear (not too dark!), and remove the salmon from the grill when the internal temperature reaches 135ºF-140ºF. Immediately pour the Maple Miso Sauce over the fish to melt into the flesh.