Copyright © 2005 Geoffrey Alan Washburn
Using the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 License
16 - 24 ounces of salmon steaks or fillets
1 tablespoon of olive oil
2 cloves of minced garlic
1 tablespoon of grated ginger
1 teaspoon of sesame oil
dashes of traditional Tabasco Sauce to taste (optional)
1 tablespoon of brown sugar
2 tablespoons of soy sauce
1 onion coarsely grated
1/4 teaspoon of salt
Place the salmon steaks or fillets into a shallow dish.
In a separate bowl combine and mix the ingredients thoroughly.
Pour the contents of the bowl into the dish.
Cover the dish with plastic wrap, and allow four to six hour to marinate in a refrigerator.
If grilling on a traditional grill use a fish rack sprayed with Pam or lightly oiled. If using a “Foreman” grill, no additional preparation is necessary.
Remove the fish from the dish, the remaining marinate may be cooked for a few minutes and then used as a sauce.
Grill the fish for 5 minutes per side, per inch of thickness.
The fish will will flake easily when done. Allow a couple minutes for cooling, serve with rice and vegetable of choice.
