Teriyaki Marinade Salmon
Serves 4
2 ½ lbs wild caught salmon filet
1 C bottled teriyaki sauce
1 C water
Juice of 1 lemon (divided)
½ C butter (1 stick)
Chopped fresh chives
Trim any gray pieces off salmon fillet and cut filet into 4 equal sized portions. Combine teriyaki sauce, water, and half the lemon juice in a gallon sized zip top plastic bag or glass baking dish. Add salmon, cover and refrigerate for 30 minutes
Prepare medium-hot grill. Grill salmon, covered, 3-4 minutes per side, or until edges are crispy and interior is just cooked through. Transfer to plate and cover loosely with foil.
Melt butter in a large glass baking dish. Add remaining lemon jice and whisk to combine. Quickly dip each piece of salmon in melted butter, turning once, and transfer to serving plate. Shower with chopped chives and serve immediately.
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