6 x 150-175 g (5-6 oz) salmon steaks teriyaki marinade:

100 ml {3’A fl oz) Japanese soy sauce 100 ml (31i fl oz) dry sherry 100 ml (3X fl oz) balsamic vinegar 40 g (1 ‘A oz) caster sugar pinch of dried, crushed red chillies juice of 11 lemon

1 teaspoon fresh thyme leaves

3-4 tablespoons sunflower oil salt and freshly ground black pepper lime or lemon wedges, to garnish

Wipe the fish with kitchen paper and, using two large plastic food bags, place three salmon steaks inside each one. Mix the marinade ingredients and pour half into each bag. Seal and leave for Yi-1 hour, turning occasionally. When ready to cook, remove the salmon and place in oiled fish broilers. Brush the steaks with oil and season. Barbecue the fish over a medium heat for 3-4 minutes on either side, brushing with more oil as required. The fish is ready when it flakes. Alternatively, grill the salmon for 3-4 minutes on either side, until the flesh flakes. Serve garnished with lime or lemon wedges with Red Onion Relish. Serves 6.


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