From: Maureen Mackey
I live in the Pacific Northwest, where salmon is plentiful, and I've learned to love the flavor of this magnificent fish. Besides tasting terrific in this simple recipe, salmon is a rich source of omega-3 fatty acids, which have been shown to reduce the risk of heart attack. I like salmon cooked this way both hot off the grill and cold the next day. Good to eat and good for you - you just may find yourself falling in love with it, too.
4 salmon fillets or steaks (allow about 6 oz. per person) Marinade (see following recipe) Lemon wedges, optional
1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or tamari (preferably reduced sodium)
1 tbsp. fresh grated ginger
2 cloves fresh garlic, pressed
1 tablespoon dark brown sugar
Make the marinade by whisking the marinade ingredients together in a small bowl.
Rinse the salmon fillets under cold water, and place in a glass or ceramic dish. Pour the marinade over the fish. Cover the dish and allow the fish to marinate in the refrigerator for several hours (about one to three hours). At least once or twice during this time, check the fish and spoon the marinade over any exposed parts of the fillets.
Fire the grill, or preheat the broiler to high heat.
Drain the fish and place on foil on grill or rack in the oven. Cook until desired doneness, (fish flakes easily and is opaque) but be careful not to overcook.
Serve immediately, with lemon wedges as garnish if you like. For a complete, satisfying meal, add rice and a salad or steamed vegetables.
About the Author: Maureen Mackey lives in Portland, Oregon with her husband and two teen aged sons. She'd rather write than cook, but — to paraphrase Benjamin Franklin—her boys' appetites make cooking at her house as certain as death and taxes. She is the author of BOUND BY BLOOD, a contemporary romantic suspense thriller, and LORD PETER'S PAGE, a light-hearted Regency romance. Both books are available from Awe-Struck E-Books. For more about Maureen go to her website.
Author's URL: http://www.maureenmackey.com
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