1.5 tbsp mirin (rice wine)
1.5 tbsp sake
1.5 tbsp caster sugar
65g/2.25oz sweet rice miso paste
2 salmon fillets (~170g/6oz each)
Stir mirin and sake with sugar over low heat until dissolved. Bring to boil and then remove from heat. Stir miso into mixture until completely blended and allow to cool.
Once marinade completely cooled, place salmon in non-metalic dish and spoon marinade over fish. Turn fish to ensure complete coverage and leave to marinate for at least four hours.
Before serving, preheat the grill and lay fish skin side up on grill rack. Grill for about 6 minutes, turning halfway through.
(recipe adapted from the Allergy-free cookbook, Alice Sherwood)