Salmon Steaks Teriyaki Style |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so good and completely fat free. It comes out crispy and delicious. I got it from The Montreal Gazette, many years ago & it has been one of my favorite fish recipe. Ingredients:
1/3 cup light soya sauce |
2 tablespoons sweet sherry or 2 tablespoons sweet japanese rice wine (mirin) |
2 1/2 tablespoons cider vinegar |
2 tablespoons granulated sugar |
1 1/2 tablespoons chopped fresh gingerroot |
2 cloves garlic |
2 salmon steaks |
Directions:
1. Make marinade in a small saucepan, combining the soya sauce, rice wine, vinegar, sugar, ginger and garlic.
2. Simmer until sugar dissolves and liquid is reduced to about 1/2 cup.
3. Pour into a pan large enough to hold salmon steaks in a single layer.
4. Cool to room temperature, add fish, cover and refrigerate for 2 hours, turning fish occasionally in marinade.
5. Bake in oven at 400 and on broil for the last 3 minutes on each side.
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