This grilled salmon dish is bursting with flavor — and tossing roasted veggies with a miso glaze is a fast way to make a workhorse weekday dish extra special. - NBCNewsBETTER
Whisk together the soy sauce, rice wine, sriracha, and honey in a small saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium-low, and gently simmer until the glaze has reduced by about half and is syrupy, 4 to 6 minutes. Turn off the heat and stir in the balsamic vinegar. Set aside to cool for at least 10 minutes. It will thicken as it sits.
Pour three-quarters of the glaze into a 9-inch-square baking dish; set the remainder aside for grilling. Add the salmon fillets, turning them onto each side to coat, then placing them flesh side down into the glaze. Set aside to marinate, at least 15 minutes or up to 1 hour. Heat your charcoal or gas grill to medium-high according to the manufacturer’s instructions . Brush the hot grill grates with a grill brush. Fold a paper towel into quarters and dip it into the oil, then use long barbecue tongs to grease the grill grates with the oil-saturated towel.
Place the salmon on a foil-lined plate or sheet pan and season with the salt and pepper. Transfer the salmon to the grill and cook, flesh side down, covered , until the fish is opaque up the sides and has nice grill marks, 3 to 4 minutes . Slide a metal spatula under the fish and flip it over. Grill on the other side until the thickest part of the fish gives only slightly when pressed, about 2 minutes longer. Transfer to a platter and serve immediately with lime wedges alongside.
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