| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Fish | 4 | Servings |
INGREDIENTS
| 4 | Salmon steaks; 6-8 oz each | |
| 3 | tb | Tahini |
| 2 | tb | Toasted chili sesameseed oil |
| 1 | c | Brown oil |
| 2 | tb | White sesame seeds |
| 1 | ts | Ginger, powdered |
| 1 | ts | Cracked black pepper |
INSTRUCTIONS
Look for tahini in Middle Eastern shops and toasted chili sesame oil in Asian markets. 1. Clean and dry salmon. Whisk together all ingredients except salmon in small bowl. Pour into a gallon-sized zip-seal plastic bag along with fish. Seal and refrigerate at least 8 hours. 2. Prepare a grill. Remove salmon from marinade; pat dry. When hot, place salmon on grill and cook 6 to 7 minutes per side. (Steaks may also be broiled, 10 minutes per inch thickness.) Source: "Cooking with Beer," printed in the Chicago Tribune, October 2, 1996 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place <placel@worldnet.att.net>
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