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Teriyaki Salmon Steaks


1/2 cup soy sauce; Japanese or light
2 tablespoons granulated sugar
2 tablespoons sherry (optional)
2 teaspoons minced gingerroot
1 clove garlic; minced
6 salmon steaks; 6 oz each
2 teaspoons sesame seeds

In large shallow dish, combine soy sauce, sugar, sherry (if using), ginger and garlic. Remove skin from salmon; remove large bones, if desired. Add salmon to marinade, turning to coat all over. Cover and refrigerate for 2 hours, turning often.

Remove salmon from marinade. Barbecue on greased grill 4 inches from medium-hot coals or on medium-high setting for about 10 minutes or until fish flakes easily when tested with fork, turning once and brushing frequently with remaining marinade.

Meanwhile, in skillet over medium heat, toast sesame seeds for about 2 minutes or until light golden and fragrant, stirring often. Sprinkle over salmon.

Makes 8 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.