| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Salmon fillet |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Light soy sauce |
| 1 |
|
Clove garlic; pressed, (up to 2) |
| 2 |
ts |
Fresh ginger; grated |
| 1 |
tb |
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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”