| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish/seafoo, Main dishes, Summer |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Teriyaki sauce |
| 1/4 |
c |
Lemon juice |
| 3 |
tb |
Brown sugar; packed |
| 1 1/2 |
tb |
Vegetable oil |
| 1 |
|
Cl Garlic; crushed |
| 4 |
lb |
Salmon fillet; skin on |
INSTRUCTIONS
Recipe by: Plain Dealer From: "McNamara, Kelly" <kmcnamara@liggett.com>
Date: 24 May 1996 10:30:18 -0400
Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir t
mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove t
white pin bones. Baste salmon with soy mixture andlet stand while preparing
grill (medium-low heat). Place fish on grill, with lid and vents open. Cook
about 30 minutes, basting occasionally, until fish is opaque when tested at
its thickest part and reaches 135#161#F to 140#161#F on an instant-read
thermometer. Transfer to platter. Serve hot or cold.
Posted to Master Cook Recipes List, Digest #96
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