Alright this time we decided to do it Japanese shioyaki style. This involved creating a sauce that went like this:

Ingredients:
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoon sugar
2 tablespoon fresh ginger — chopped

In a small saucepan, combine the soy sauce, sake, mirin, sugar, ginger and about a couple of tablespoons of cornstarch. Bring just to a boil, stirring frequently. Remove from the heat immediately and allow the marinade to cool to room temperature.

For the salmon, butterfly as before, and slice up a small lemon and a bunch of green onions julienne style. Put those inside and put the sauce all over inside. Grill over hot coals, basting as necessary.

We served a warm soba dish with this. Green onions, radishes and oyster mushrooms, with a sauce of soy sauce, sesame oil, rice vinegar and wasabi.

Method: Boil soba and add coarsely chopped oyster mushrooms when it’s nearly done. Then simply add onions and radishes and toss with sauce.