Teriyaki Salmon

This was the main course for my Vancouver Olympics Opening Ceremonies. I recognize Teriyaki Salmon may be a bit of a stretch, but there are a lot of salmon in Canada and Vancouver has major Asian influences. So, teriyaki salmon it was.

This was great. We all loved it, but in my family, I can almost never go wrong with fish. Curtis cooked this on the Big Green Egg. I'll include the cooking instructions from the original recipe, but I am sure you easily grill this as well on a gas or charcoal grill.

Teriyaki Salmon
from Gourmet

1/3 c soy sauce
2 T mirin or medium-dry Sherry
2 1/2T cider vinegar
2 T sugar
1 1/2 T (or 1/2 t dried) peeled ginger root, grated

1 1/2 lbs salmon, cut into 4 pieces

In a small saucepan, combine soy sauce, mirin, cider vinegar, sugar and ginger, stirring until sugar is dissolved. Simmer until reduced to about 1/2 c and cool to room temperature. Place salmon steaks in a large baking dish in one layer. Pour sauce over top and marinade for 15 minutes.

Cook salmon in preferred method until it easily flakes and is cooked through. Our preferred method is to grill. However, you can cook it on the stovetop. Heat a 10 inch heavy skillet over medium-high heat with a little oil. Add salmon, letting marinade drip into baking dish (in other words, reserve marinade) to pan and reduce heat to medium. Saute, turning once, until just cooked through and browned well. Remove from pan. Add reserved sauce to pan and boil, stirring, 1 minute.

Serve with rice (wild rice is good!).