black garlic marinated grilled salmon with charred scallions

Ingredients

Chop the prunes into halves and place into a food processor with fish sauce, red miso, black garlic, tamarind paste and water. Mix until you have an even paste. Slowly add more water if needed to prevent the paste from becoming too thin or runny. Set aside.
Marinate the flesh of the salmon with the prune paste—not the skin, as it will burn when cooking. Make sure it's evenly coated but not too thick. Let sit uncovered in the fridge overnight.
When ready to cook, remove salmon from the fridge to come to room temperature, for at least 15 to 20 minutes.
While the salmon is resting, heat a grill to medium heat, or set a grill pan over medium heat. Coat scallions in oil, then grill until nicely charred and soft and set aside.
Turn up the heat to medium high. Salt the salmon lightly on both the flesh and skin side and cook the salmon skin side down for 5-7 minutes to medium rare. (Cover if needed). When ready, serve the salmon with scallions on top and Meyer lemon.