Ginger-glazed Salmon

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 36 ounces salmon fillets (cut into 6 6-ounce pieces)
• 1/4 cup soy sauce
• 1/4 cup cream sherry
• 2 teaspoons sugar
• 1 tablespoon gingerroot, fresh, grated
• 2 garlic cloves, finely chopped
• 1 -2 tablespoon canola oil
• lemon wedge

Recipe

• 1 for even cooking, choose salmon fillets that are similar in size and thickness. we like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
• 2 in a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
• 3 stir in ginger and garlic.
• 4 place salmon in a glass casserole or plastic, resealable bag. pour marinade evenly over each piece of salmon.
• 5 marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (if marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
• 6 remove the salmon from the marinade and transfer to a plate.
• 7 pour marinade in a saucepan and reheat to boiling.
• 8 lightly brush oil on both sides of each piece of fish.
• 9 grill fish flesh side down first, about 6 minutes, basting with marinade.
• 10 turn and grill skin side, basting again.
• 11 fish that is 1-inch thick should only take 10-12 minutes to cook.
• 12 check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. if it is opaque and the fork meets no resistance than it is fully cooked.