GRILLED GINGERED SALMON

GRILLED GINGERED SALMON image

Number Of Ingredients 10

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4 1/2 TBL MINCED SCALLION
3 TBL FINELY GRATED PEELED GINGERROOT
3 TBL VEGETABLE OIL
1/4 CUP SOY
1 TBL SUGAR
1 TEASPOON SUGAR
1 TEASPOON MIRIN
1 TEASPOON SESAME OIL
1/8 TEASPOON PEPPER
4 LBS SALMON FILETS (NO SKIN, BONES OR BROWN FAT)

Steps:

MAKE THE MARINADE: IN A SMALL SKILLET COOK THE SCALLION AND THE GINGERROOT IN THE VEGETABLE OIL OVER MODERATE HEAT, STIRRING, UNTIL THE MIXTURE IS GOLDEN AND REMOVE THE SKILLET FROM THE HEAT. IN A BOWL WHISK TOGETHER THE SOY, SUGAR, MIRIN, SESAME OIL,PEPPER, & THE SCALLION MIXTURE. THE MARINADE MAY BE MADE AHEAD 2 WEEKS IN ADVANCE KEPT COVERED AND CHILLED. ARRAGE THE SALMON IN A GLASS DISH, SPOON THE MARINADE OVER IT, AND LET THE SALMON MARINATE, COVERED AND CHILLED AT LEAST 1 HOUR OR OVERNIGHT. TRANSFER THE SALMON TO THE GRILL AND BRUSH IT WITH THE MARINADE. GRILL IT FOR APPROX. 5 MIN. PER 1/2 INCH OF THICKNESS, OR UNTIL IT JUST FLAKES. YOU DON'T HAVE TO TURN THE SALMON.