Teriyaki Salmon Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| 1/4 cup Japanese rice wine | ||
| Sugar | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Ginger root | 1 Tablespoon, minced | |
| Pepper | 1/2 Teaspoon | |
| 4 salmon steaks | ||
Directions
In large shallow nonmetallic dish, combine soy sauce, rice wine, sugar, garlic, gingerroot and pepper. Add salmon, turning to coat in marinade.
Let stand, covered, 30 minutes at room temperature or up to 2 hours in refrigerator, turning occasionally. If refrigerated, bring to room temperature 30 minutes before cooking.
Transfer marinade to small saucepan. Bring to boil over high heat; boil 3 minutes, stirring occasionally.
Place salmon on greased broiler rack; broil 4 in (10 cm) from medium-high heat 10 minutes per inch (2.5 cm) of thickness, turning once and brushing with hot marinade, until fish flakes easily with a fork.
Let stand, covered, 30 minutes at room temperature or up to 2 hours in refrigerator, turning occasionally. If refrigerated, bring to room temperature 30 minutes before cooking.
Transfer marinade to small saucepan. Bring to boil over high heat; boil 3 minutes, stirring occasionally.
Place salmon on greased broiler rack; broil 4 in (10 cm) from medium-high heat 10 minutes per inch (2.5 cm) of thickness, turning once and brushing with hot marinade, until fish flakes easily with a fork.
Chef
