8 ounces soy sauce
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
2 ounces brown sugar
4 ounces sake
4 4-ounce each salmon tranches (120 g each)
vegetable oil, as needed
16 ounces Pineapple Papaya Salsa (see recipe)
Servings: 4
1. To make the marinade, combine the soy sauce, garlic, ginger, brown sugar and sake.
2. Marinate the salmon tranches in the sauce for 15 minutes.
3. Remove the salmon from the marinade and pat dry. Brush them with vegetable oil and broil or grill until done.
4. Serve the salmon on a bed of warmed Pineapple-Papaya Salsa.
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
2 ounces brown sugar
4 ounces sake
4 4-ounce each salmon tranches (120 g each)
vegetable oil, as needed
16 ounces Pineapple Papaya Salsa (see recipe)
Servings: 4
1. To make the marinade, combine the soy sauce, garlic, ginger, brown sugar and sake.
2. Marinate the salmon tranches in the sauce for 15 minutes.
3. Remove the salmon from the marinade and pat dry. Brush them with vegetable oil and broil or grill until done.
4. Serve the salmon on a bed of warmed Pineapple-Papaya Salsa.
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