| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
American |
Fish, Jaw |
4 |
Servings |
INGREDIENTS
| 4 |
|
6 oz salman steaks |
| 1/4 |
c |
Peanut oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Blasamic vinegar |
| 2 |
tb |
Chopped scallions |
| 1 1/2 |
ts |
Brown sugar |
| 1 |
|
Clove garlic, minced |
| 3/4 |
ts |
Grated fresh ginger root |
| 1/2 |
ts |
Red chile flakes, or more to |
|
|
Taste |
| 1/2 |
ts |
Sesame oil |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Place the salmon steaks in a glass dish. Whisk together the remaining
ingredients and pour over the salmon. Cover with plastic wrap and marinate
in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon
from the marinade, brush the grill with oil and place the salmon on the
grill. Grill over medium heat for 10 minutes per inch of thickness,
measured at the thickest part, turning halfway through cooking, or until
the fish just flakes when tested with a fork.
From The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V4 #086 by Jessica Wildes <jessann@texas.net>
on Mar 25, 1997
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