Ingredients
- 2 salmon steaks or filets, 1 inch thick
- 2 tablespoons mirin (a syrupy Japanese rice wine)*
- 2 1/2 tablespoons soy sauce
- 1 tablespoon sake or dry sherry
- 1/2 tablespoon sugar
- 1 tablespoon squeezed juice of chopped fresh ginger
- 1 tablespoon shallot, slivered
Directions
1. Mix all ingredients except salmon to make a glaze. 2. Brush the salmon with the glaze on both sides and let sit at room temperature while the coals on the grill burn down. 3. Brush again and grill 5-8 minutes on each side. Brush again just before removing from grill.
* If mirin, an inexpensive and commonly available Japanese ingredient, proves hard to find, substitute 2 tablespoons of rice wine vinegar for it and add another 1/2 tablespoon of sugar to the recipe.
Serves 2
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Submitted 6/13/05.
Source: Adapted from Ann Clark's Fabulous Fish
Submitted By: Marlen
matchlessm@aol.com
Ginger-Glazed Grilled Salmon