Grilled Salmon Teriyaki
You can grill it or bake it. Either way, it's a delicious main dish that delivers Omega-3s in a big way.
: A female salmon may lay up to 800 eggs for every pound she weighs.
4 salmon steaks (about 6 oz. each), skinned
1 cup light soy sauce
1/3 cup sake (Japanese rice wine)
4 tablespoons granulated sugar
4 garlic cloves, minced
2 tablespoons fresh ginger root, grated
1/3 cup sesame oil
Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.
Rinse salmon under cold running water and pat dry with paper towels. Divide each steak into two pieces by cutting along either side of the central bone and then discarding the bone. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally.
Let come to room temperature before cooking. Prepare grill.
Remove the salmon from the marinade, reserving the liquid. Place the fish on an oiled grill rack, approximately six inches from the heat source. Turn once and brush with reserved marinade. Cook 3-5 minutes per side, depending on the salmon's thickness.
Makes 8 3-oz. servings.