Chinese Barbecued Salmon Steaks Recipe
Serves/Makes: 6
Ingredients:
- 6 (1 1/2-inch / 3.8-cm thick) salmon steaks
- 1/2 cup (125 mL) Teriyaki sauce
- 1/4 cup (60 mL) brown sugar
- 1 cup (250 mL) aperitif wine (Dubonnet, St-Raphael, …)
How to cook Chinese Barbecued Salmon Steaks:
- Into a large bowl, mix together Teriyaki sauce, brown sugar and aperitif wine.
- Marinate salmon steaks into mixture for 1 hour maximum, turning steaks every once in a while.
- Barbecue salmon steaks over preheated barbecue grill, approximately 4 inches (10 cm) from hot coals.
- Turn and brush steaks with marinade 2 or 3 times while barbecuing.
- Barbecue salmon steaks for approximately 7 minutes on each side, until opaque in the center.
Notes:
Preparation Time: 5 minutes
Barbecuing Time: 14 minutes
Tips:
Fresh salmon should be stored refrigerated at 32°F to 40°F (0°C to 4°C), excess liquid drained, packed into airtight containers and eaten within 3 to 4 days, 1 to 2 days when cooked.
Fresh salmon can also be frozen at 0°F (-18°C), into airtight food containers no more than 2 months, for maximum freshness.
This recipe for Chinese Barbecued Salmon Steaks serves/makes: 6
Main Ingredient: Salmon
Preparation Method: Barbecue
Cuisine: Chinese