Sake no Dengaku (Miso-Glazed Salmon)

Fresh, wild Alaska Salmon is only available for a narrow window each year. If you happen to find some at a price that doesn't involve selling vital organs to raise cash, this recipe is a quick and delicious preparation.

Dengaku is a traditional Japanese technique that consists of coating fish or vegetables in a sweet miso sauce before grilling or broiling. I add ginger into my own version, just because I think ginger and miso pair so well together. Shiro miso, also known as white miso, is a sweeter, light yellow variety popular in summer. Feel free to substitute any miso, as long as you stay away from the saltier red and brown styles.

• 4 T. shiro miso
• 2 T. mirin
• 2 T. dashi stock
• 1 T. freshly minced ginger
• 1 large egg yolk
• 2 lbs. salmon fillets (or steaks)

Place oven rack 4 inches below broiler and pre-heat oven to 400 degrees.

In a small double boiler over medium hear, combine miso, mirin, dashi and ginger. (If, like me, you don't happen to have a large selection of double boilders at your fingertips, just prop a smaller saucepan inside a larger one and place an inch of water in the lower pan.) Add the egg yolk and stir constantly for 5 to 6 minutes until the sauce thickens slightly and takes on a silky texture.

Place salmon fillets skin down on a lightly oiled sheet and bake for about 10 minutes until medium-rare. The middle should still be somewhat translucent. Remove from oven, and turn the oven to broil. Brush the salmon liberally with miso sauce and finish cooking under the broiler until nicely browned. Serve immediately.