|
|
salmon/fish fillets or steaks |
|
|
1/2 cup |
vegetable oil |
120 ml |
|
1/2 cup |
soy sauce or teriyaki sauce |
120 ml |
|
1 cup |
wine (dry white or red) |
240 ml |
|
3 Tbsp |
lemon juice |
45 ml |
|
1/4 cup |
chopped onions |
60 ml |
|
6 |
garlic cloves, crushed |
6 |
|
4 |
thin slices ginger (or 1/4 tsp dry ground) |
4 |
|
1/4 cup |
honey (or maple syrup) |
60 ml |
Directions
- Mix ingredients and pour over salmon. Cover salmon in flat container or heavy plastic bag. Marinate 30 - 60 minutes in refrigerator.
- Preheat barbecue on high. Oil grill
- Put salmon skin side down on grill if using fillets. (Fillets can also be put on soaked cedar planks.) If using steaks arrange on foil sheets or soaked cedar planks. Close barbecue lid and reduce heat to medium. Cook for 10 - 15 minutes per inch thickness.
- While fish is cooking transfer marinade to saucepan and reduce to half over medium heat.
- When fish is finished cooking, lift off of skin using spatula or flipper and transfer to serving platter. Pour remaining marinade sauce over fish or serve separately with meal.
Recipe courtesy of Bill H. at London Drugs Head Office
Click here to download as a pdf file
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