Teriyaki sauce-Salmon

Teriyaki Sauce-Salmon

1/3 cup soy sauce
2 Tbsp mirin or medium dry Sherry
2 1/2 Tbsp. cider vinegar
2 Tbsp. sugar
2 cloves garlic, chopped
1 1/2 Tbsp. peeled, chopped fresh ginger root
2 (1/2-thick) salmon steaks

In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a large bowl of ice and cold water.  In a baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, 15 minutes.

Preheat broiler.  Line broiler pan and rack with foil.  Arrange fish on rack in single layer, not touching each other, bush with melted butter, and sprinkle with salt and pepper.  Just how long fish should be broiled can only be estimated by size and shape.  For 1/2-inch cut steak, the steak should be 2-inches away from the heat and you should cook the first side 3 minutes and 3 to 5 minutes on the second side.

Source: Life University nutrition cooking class


(I cooked Salmon in the oven at 425 degrees for 15 minutes.  Place tin foil under fish and pour marinade over for easy cleanup.)