Miso glazed salmon w/ citrus salsa

I'm a big fish fan. I could eat it everyday given the opportunity. I never really got into fishing though. Not so strange I guess - most of us aren't into cattle wrangling but still enjoy steak. But I digress. My favorite fish is definitely a trout but for versatility I don't think you can do better than salmon. It carries a mild flavor, smooth texture (regardless whether it's raw or well done) and retains it's moisture fairly well. All of which makes it a great vehicle for a variety of different sauces and preparation methods. This particular night I was yearning for a soy sauce base glazed salmon. But I wanted something semi-sweet to counter the saltiness.

Miso glazed salmon w/ citrus salsa

1/2 grapefruit, peeled, pith removed, and finely chopped
1 tomato, seeds removed and finely chopped
1/4 red onion, finely chopped
1/2 clove of garlic, finely chopped
1/2 tsp. finely chopped ginger
2 tbsp. finely chopped flat leaf parsley

salmon
2 tbsp. miso (soy bean paste)
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. honey

Step 1: Finely chop 1/2 grapefruit (peeled, pith removed), 1 tomato (seeds removed ... I found these colorful small tomatoes at a local market), 1/4 red onion, 1/2 clove of garlic, 1/2 tsp. ginger, and 1 tbsp. flat leaf parsley. Mix in bowl and refrigerate.

Step 2: Preheat broiler. Get yourself a nice fresh salmon fillet (3/4 to 1 lb. works well). In small bowl, whisk together 2 tbsp. miso, 2 tbsp. soy sauce, 2 tbsp. water, 1 tbsp. honey. Spray baking dish with cooking spray, place fillet in dish, and cover with sauce.

The sugar in the honey is needed to produce the "glaze" effect, but I tried to minimize it in this recipe so as not to make the entire dish too sweet. If you want to forgo the salsa, add another tbsp. of honey.

Step 3: Cook salmon in oven for 5-10 minutes depending how well done you like your fish. Remove fish from dish immediately so as to stop it from continuing to cook.

Step 4: Serve salsa on top of salmon.