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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes. Ingredients:
1 1/2-2 lbs salmon fillets |
1/4 cup wine (pinot noir or chardonnay work equally well) |
2 tablespoons teriyaki sauce |
1 tablespoon worcestershire sauce (lea & perrins) |
2 tablespoons lemon juice |
2 tablespoons brown sugar |
1 tablespoon dijon mustard (grey poupon) |
Directions:
1. Remove salmon skin and place salmon in a glass container.
2. Prepare marinade and pour over salmon and refrigerate for 30 minutes.
3. While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
4. Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
5. After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
6. Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
7. Bon Appetite!
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