- 2 pound salmon fillet, skin on
- 1/4 cup mirin
- 1/4 cup rice wine
- 2 tablespoons light soy sauce
- 2 tablespoons wasabi paste
- 2 teaspoons chopped ginger
- 1/2 teaspoon sugar
- Salt and freshly ground pepper
- 1 cup mayonnaise
- 2 tablespoons pickled ginger, chopped
Soak a plank in water for one hour. Place salmon in a dish. Combine mirin, rice wine, soy sauce, wasabi paste, ginger and sugar. Pour over salmon and leave to marinate for 30 minutes.
Preheat grill to high. Place plank on hot grill and let smoke for three to four minutes. Turn over before placing fish on plank.
Remove salmon from marinade, reserving marinade, and season fish with salt and pepper. Place salmon on prepared plank, skin side down, and grill for 15 to 20 minutes or until white juices begin to appear. The salmon should be slightly pink in the centre.
Place reserved marinade in a skillet and bring to a boil. Boil until reduced by half. Stir into mayonnaise along with pickled ginger.