Miso-Citrus Marinade

This marinade was wonderful - with sake, ponzu, white miso, and fresh ginger. In place of sake, I used Shaoxing wine (suggested on several food sites, such as chowhounds), and I realized once committed to the recipe that I had the wrong type of Ponzu. The recipe specifies ponzu that is not prepared with soy sauce. So, because ponzu provides a citrus flavor, I substituted fresh grapefruit juice.

Note that as with other recipes in this book, this recipe makes a lot of marinade. I prepared less than 1/2 batch, and it was plenty for about 1.5 lbs of salmon.