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.
- Portion size 8 servings
- 8 salmon steaks 1 inch thick (about 4 lb/ 1.8 kg total)
- 1 cup Tamari (see below)
- 1/3 cup dry sherry
- 2 tablespoons granulated sugar
- 2 tablespoons finely grated fresh ginger root
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 2 lemons
- 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).