Ingredients:
4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
1-1/4 cups soy sauce
1/3 cup sake (Japanese rice wine), Mirin (sweet Japanese cooking wine),
or sherry
6 tbl. sugar
3 garlic cloves, minced or pressed
1 Tbl. minced or grated ginger root
1/3 cup vegetable oil
Procedures:
Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.
To prepare the salmon, quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet
into 8 equal pieces. 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 marinade. Place the fish on an oiled grill . Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings
For great collections of videos under one roof, please visit How To Cook Salmon Videos.
More Teriyaki Salmon Recipes:
Cooks.com - Recipes - Teriyaki Salmon
Salmon Teriyaki Recipes like Canyon Ranch Spa Salmon Teriyaki
Recipes : Teriyaki Salmon Strips : Food Network
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