| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Clover honey |
| 1 |
c |
Teriyaki sauce |
| 1/2 |
t |
Fresh ground white pepper |
| 1/2 |
t |
Ground chipotle pepper |
|
|
optional |
| 6 |
|
Salmon fillets, 8 oz. each |
|
|
==OR== 6 salmon steaks 8 |
|
|
oz. each |
|
|
Non stick cooking spray |
INSTRUCTIONS
If using filets: Scrape most of the scales from the skin while leaving
the skin on the filets. Remove any pin bones you can find. If using
steaks: remove the skin. Mix all the ingredients except the salmon in
a small bowl. In a non reactive container place the filets meaty side
down, pour the marinade over the salmon, cover & refrigerate for 4
hours minimum or overnight (best). When grill is ready spray the
salmon with a light coating of the non stick cooking spray & place
skin side down on the grill, cover & let cook for about 5 minutes,
remove the cover & turn the filets over, cover & cook another 5
minutes. Remove the cover & flip the filets over & check for doneness.
You are on your own figuring the times for the steaks as I always use
the filets. This is my interpretation of Romano's Macaroni Grill's
Salmon plate. Recipe by: Christopher E. Eaves Posted to
recipelu-digest Volume 01 Number 589 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 24, 1998
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