| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Salmon fillet |
| 1 |
T |
Fresh lemon juice |
| 1 |
T |
Light soy sauce |
| 1 |
|
Clove garlic, pressed up |
|
|
to 2 |
| 2 |
t |
Fresh ginger, grated |
| 1 |
T |
Honey, up to 2 |
|
|
Freshly ground pepper, to |
|
|
taste |
INSTRUCTIONS
Rinse and pick bones out of salmon fillet and place in a dish, skin
side down. Sprinkle lemon juice and soy sauce evenly over surface.
Spread pressed garlic and ginger over. (I use my fingers to rub it
in.) Drizzle honey over and allow to marinate outside the refrigerator
for a half hour to allow the fish to come to near room temperature
before cooking. If it is longer than that before you cook the salmon,
refrigerate it. Cook over a hot grill, skin side down for 8-10
minutes, without turning. Brush on more honey during cooking, if
desired, to glaze the surface. Posted to EAT-L Digest by Jo McGinnis
<jmcgin@AZSTARNET.COM> on Feb 15, 1998
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