Believe it or not this recipe comes from Christopher (more or less, he never gives me actual measurements) who gave up fish from the summer he caught a bluefish off the Annisquam Canal (in 1992 and we ate it for most of the next week) until the chefs at Google convinced him that fish could be tasty (2000).
For 2 people
~2/3 pound skinless wild salmon (I opt for the thicker end) in a well blended mixture of:
1 T red miso
1 t soy sauce
1 t sesame seed oil
1 T orange/lime juice
2 T dark brown sugar
Cook on grill or broil basting frequently for about 5 minutes a side (a little more or less depending on thickness).
Serve sprinkled with:
Toasted sesame seeds (my addition).
I love serving this in the spring topped with:
1 bunch baby scallions, bottoms trimmed, basted in olive oil and lightly grilled (if baby scallions are not available, (uncooked) chopped scallion greens also work).
Use orange juice not lime juice and instead of salmon use 21-25 count shrimp, 6-7 per person; skewer and grill or broil ~3 minutes per side, about 5- 6 minutes total, until firm and pink.