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| Salmon Teriyaki |
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Recipe and image courtesy of BC Salmon Marketing Council.
Makes 2-3 servings
1
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wild salmon fillet, about 1½ lbs/750 g or 4 salmon steaks |
| ½ cup | brown sugar |
| ¼ cup |
soy sauce |
| ¼ cup |
water |
| 2 Tbsp. |
fresh lemon juice |
- Heat brown sugar, soy sauce, water and lemon juice in a fry pan large
enough to hold the salmon snugly. Boil, uncovered, stirring occasionally,
until sugar is melted.
- Add salmon, reduce heat, and cover. Simmer salmon for 5-6 minutes per
side.
- Remove the salmon and keep warm.
- Boil the sauce until thickened, about 4 minutes.
- Serve the salmon drizzled with sauce and garnished with lemon slices.
To Barbecue:
- Prepare sauce as directed above.
- Marinate salmon in sauce for 10 minutes.
- Preheat the barbecue and oil the grill to minimize sticking.
- Place on the hot grill and cook over medium-high heat for about 4-5 minutes
per side, or until the salmon flakes easily.
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and Coriander Couscous
