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1/3 cup Soy Sauce
2 Tablespoons Mirin(or medium dry Sherry or Sake)
2 1/2 Tablespoons Cider Vinegar(or Rice Vinegar)
1-2 Tablespoon Honey
1 1/2 Tablespoons peeled, chopped fresh Gingerroot
2 Salmon Steaks(1/2-inch thick)
Butter(or Margarine)
Salt and Pepper
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In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup. Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water. In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes. Preheat broiler. Line a broiler pan and rack with foil. Arrange fish on rack in a single layer, not touching each other, brush with melted butter, and sprinkle with salt and pepper. For a 1/2" steak, it should be 2" away from the heat. Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.
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