Monday, November 5, 2007

Teriyaki Salmon

6¼ hours (6 hours prep)
4 (8 ounce) salmon fillets, bones removed

Teriyaki Marinade
3/4 cup soy sauce
1 1/2 cups dry red wine
1 tablespoon minced fresh garlic
1 teaspoon minced gingerroot
3/4 cup brown sugar
1/4 cup olive oil
1 pinch cayenne pepper

Combine marinade ingredients in a large bowl, mix well.
Put salmon fillets into a large ziploc bag and pour marinade over them.
Refridgerate for 6 hours.
Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.

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