This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the glaze for an hour or two before grilling. I like to complement the fish with a simple relish that features perfectly
ripe nectarines, aromatic Thai basil, and a good squeeze of lime.
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This is a very nice (you might need to play with the relish a little bit, depending on the sweetness of your nectarines). That being said, there are better salmon recipes out there - including many from Fine Cooking.
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