1/4 cup soy sauce
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh ginger root, grated
1/4 cup butter, softened
1 tablespoon minced shallot (about 1 medium)
1 teaspoon fresh chopped parsley
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Servings: 4
1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.
2. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh ginger root, grated
1/4 cup butter, softened
1 tablespoon minced shallot (about 1 medium)
1 teaspoon fresh chopped parsley
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
Servings: 4
1. Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.
2. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
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