1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or tamari
1 Tbs fresh grated ginger
2 cloves fresh garlic, pressed
1 Tbs dark brown sugar
12 oz. salmon fillets, cut in two 6-oz. pieces
Prepare the marinade by mixing the sake, soy sauce (a
reduced-sodium variety if you prefer), ginger, garlic, and
brown sugar together in a small bowl.
Rinse the salmon fillets under cold water, place in a
glass or ceramic dish and pour the marinade over it. Cover
and let marinate in the refrigerator for 1 to 3 hours,
spooning the liquid over any exposed parts of the fish once
or twice.
Prepare the grill or preheat the broiler to high heat.
Remove the fish from the marinade and place on foil on
the grill or a broiler pan. Broil or grill until done,
being careful not to overcook.
1/2 cup natural soy sauce or tamari
1 Tbs fresh grated ginger
2 cloves fresh garlic, pressed
1 Tbs dark brown sugar
12 oz. salmon fillets, cut in two 6-oz. pieces
Prepare the marinade by mixing the sake, soy sauce (a
reduced-sodium variety if you prefer), ginger, garlic, and
brown sugar together in a small bowl.
Rinse the salmon fillets under cold water, place in a
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glass or ceramic dish and pour the marinade over it. Cover
and let marinate in the refrigerator for 1 to 3 hours,
spooning the liquid over any exposed parts of the fish once
or twice.
Prepare the grill or preheat the broiler to high heat.
Remove the fish from the marinade and place on foil on
the grill or a broiler pan. Broil or grill until done,
being careful not to overcook.