from here http://www.aussiebbq.info/forum/viewtop ... f=3&t=4789 , photos to be added.
Per Salmon Fillet Steak
1 tablespoon miso paste (i used rice miso)
1 teaspoon salt
1 teaspoon raw sugar
To serve per person
2 Mashing potatoes (Dutch Creams are great)
1 teaspoon wasabi paste
1-2 tablespoon milk
2 tablespoons soy
1 teaspoon picked ginger, shredded, infused in soy for 1+ hours
1 Bokchoi, cut into 6 wedges
1 teaspoon sesame oil
1/2 teaspoon grated ginger
Mix half the miso paste + all salt + all sugar and smear over the meat (not skin) of the fillet, leave in fridge for 24 hours.
Rinse the fillet well and pat dry with paper towel. Smear the remaining miso over the meat (not skin) of the fillet.
I set my BBQ up to sit at 100C at the cooking surface using at oven thermometer, for this i had the outer right burner on highest and next burner on lowest, the hood temp showed about 150C.
Into the BBQ went the fillets on a rack (furthest from the heat) and a foil wrapped package of soaked hickory chips (2 small handfuls) and blue gum dust (1 small handful) with a few holes poked in it.
I left it in until the internal temp was 65C (about 1.25 hours).
The fillet was served on wasabi mash, with soy and pickled ginger sauce and bok-choi stifried in sesame oil and grated fresh ginger.