Roast side of salmon with ruby grapefruit miso and spring salad

Marinade

1	Boneless salmon fillet, whole, skinned ( i use Ora King)
¾ cup	Moro-miso, sweet white
2 Tbsp	Soy sauce
2 Tbsp	Mirin
1 Tbsp	Sake
1	Pink grapefruit, ruby
1	Lemon, juice only

Salad

1	Cucumber
1 cup	Sushi vinegar
4	Radishes, sliced
2	Baby carrots, organic, sliced
6	Cherry tomatoes, red and yellow , halved
1	Baby beetroot, organic, sliced
1 Tbsp	Black sesame seeds
½	Red chillies, mild, diced
1 pinch	Mint, chopped

Directions

1. Combine the white miso, soy, mirin and sake in a medium-sized mixing bowl and whisk to incorporate the three ingredients to a smooth paste.
2. Remove all of the skin and pith from the grapefruit and cut out the segments.
3. Squeeze the remaining juice from the grapefruit and the lemon juice over the miso paste and whisk together. Once it has formed a smooth wet paste, add in the grapefruit segments.
4. Place the salmon fillet with the skinned side down on a tray and liberally spoon the marinade over the fillet. Cover and marinate in the fridge overnight.
5. Split the cucumber in half lengthways and spoon out and discard the seeds.
6. Slice the cucumber into bite-sized chunks. Cover and toss with the sea salt and allow to stand for about 10 minutes.
7. The salt will pull out the water from the cucumber and soften it. Wash off the salt with cold running water.
8. Pour the sushi vinegar over the softened cucumber, add the radish, cabbage, tomato, carrot, beetroot, black sesame seeds, diced red chilli and mint.
9. Insert large skewers into the marinated salmon and try to keep some of the grapefruit segments on the top of the fillet.
10. Roast the salmon over the open charcoal for about 12 minutes until the miso has caramelised and the salmon has almost cooked through.
11. Serve with the fresh spring salad.