Grilled Salmon Steaks
This recipe makes 8 servings
- Portion size: 8
While fresh salmon steaks are an extravagance, the sheer simplicity of preparation, the reliable good taste and the sense of celebration they bring to a meal make every flake worthwhile. What's more, with salmon on the Mother's Day menu, you can initiate the barbecue season and take part in entertaining your guests.
- 8 8salmon steaksalmon steaks, 1 inch thick (about 4 lb/ 1.8 kg total)
- 1 cup 1cupTamari, (see below)
- 1/3 cup 1/3cupdry sherry
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbspfinely grated fresh ginger root
- 1 tbsp 1tbspvegetable oil
- 2 2large garlic clovegarlic cloves, minced
- 2 2lemonlemons
- Dill sprigs, (optional)
- Lemon rind, strips (optional)
Wipe salmon steaks with damp cloth. In large shallow glass dish, combine tamari, sherry, sugar, ginger, oil and garlic. Place steaks in dish; baste with marinade. Cover and refrigerate for at least 1 hour or for up to 4 hours, turning steaks halfway through. (The longer steaks marinate, the richer the flavour.)
Place steaks on greased grill and barbecue about 4 inches (10 cm) from heat for about 10 minutes on each side, brushing periodically with marinade, or until fish flakes easily with fork. (Alternatively, place steaks in single layer in greased ovenproof dish. Drizzle with marinade and bake in 450°F/230°C oven for about 10 minutes or until fish flakes easily with fork.)
Transfer salmon to warmed platter. Cut lemons into wedges; remove any seeds and arrange around salmon. Garnish with dill sprigs and lemon rind (if using).
Additional information :
Tamari a natural soy sauce, is available in health food stores. Japanese or light Chinese soy sauce can be substituted but the Chinese has less flavour.