| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Clover honey |
| 1 |
c |
Teriyaki sauce |
| 1/2 |
ts |
Fresh ground white pepper |
| 1/2 |
ts |
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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