Teryaki Salmon

Aussie chef Michelle Trute cooks this dish with tuna and so could you. I've used salmon because that's what this website is about. The important bit is the marinade.

For the salmon:

4 salmon steaks

For the marinade:

1/2 tbs grape seed or peanut oil
2tbs soy sauce
1tbs rice wine
1tsp fish sauce
2 crushed garlic cloves
1tbs grated ginger

Mix all these ingredients together using a whisk. Lay the salmon steaks in a shallow dish and pour over the marinade. Turn the steaks to coat them evenly, cover the dish and refrigerate for about 45 minutes.

Don't leave the fish in the marinade any longer than this because it will 'cook' and start to fall apart.

While you are waiting, preheat your grill. Then drain the salmon steaks and cook them for 8 minutes on each side. If you have one of those clever double-sided grills, cook the steaks with the lid closed for 8 minutes in total.

Let the salmon rest under a sheet of kitchen foil while you prepare a fresh dressing from 1 tablespoon of oil, 2 tbs of soy sauce, 1/2 tbs lemon juice and 1 crushed garlic clove. Heat this through and spoon over the fish just before serving. Discard the original marinade.

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