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| Ginger Glazed Salmon |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
The subtle elegance of Oriental seasonings sings in and over the great taste
of wild BC salmon. If frozen, salmon should be thawed before marinating to
maximize the marriage of flavours.
Makes 4 servings
4
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wild salmon steaks, cut about 1” (2.5 cm) thick |
| ¼ cup | low-salt soy sauce |
| 2 Tbsp. |
rice vinegar |
| 1 Tbsp. |
finely minced ginger |
| 1 Tbsp. |
dry sherry |
| 1 |
garlic clove, minced |
| 1 tsp. |
sugar, or to taste |
- Place steaks in shallow glass dish.
- Combine remaining ingredients until sugar dissolves. Brush on both sides
of salmon and let salmon sit at room temperature for 30 minutes. Brush ginger
mixture over salmon again.
- Broil or barbecue on oiled grill 4 to 6 minutes per side, turning once and
basting again. Simmer remaining ginger mixture 2 to 3 minutes or until syrupy
before drizzling over cooked salmon immediately before serving with rice and
vegetables.
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and Coriander Couscous
