Salmon Ginger Teriyaki Tonight...

And for dinner tonight:

Ginger Glazed Salmon Teriyaki w. salad, and, perhaps, oven-roasted potatoes with rosemary.

Ginger Glazed Salmon Teriyaki
Recipe modified from one courtesy of Alaska Seafood Marketing Institute.

"The subtle elegance of Oriental seasonings sings in and over the great taste of wild BC salmon or even with store bought farmed salmon fillet. If frozen, salmon should be thawed before marinating to maximize the marriage of flavours."

Makes 4 servings
4 wild salmon steaks, cut about 1” (2.5 cm) thick
Or 1 wild salmon fillet, about 1½ lbs/750 g or 4 salmon steaks
¼ cup low-salt soy sauce Or ¼ cup soy sauce
2 Tbsp. rice vinegar and / or same amount(s) fresh lemon juice
1 Tbsp. finely minced ginger
1 Tbsp. dry sherry
1 garlic clove, minced
½ cup brown sugar but, substitute half with maple syrup
¼ cup water

1. Heat brown sugar, soy sauce, water, ginger, garlic and lemon juice in a fry pan large enough to hold the salmon snugly. Simmer, uncovered, stirring occasionally, until sugar is melted. Cool.
2. Place steaks in shallow glass dish or in a plastic bag. Brush on both sides of salmon and let salmon sit at room temperature for 30 minutes or in refrigerator for several hours. Perhaps, place salmon in plastic bag to insure thorough coverage. Brush ginger mixture over salmon again.
3. Pour marinade into pan approx. same size as salmon and heat to simmer. Add salmon, reduce heat, and cover. Simmer salmon for 5-6 minutes per side.
Or: Broil or barbecue on oiled grill 4 to 6 minutes per side, turning once and basting again.
4. Remove the salmon and keep warm.
5. Boil the sauce until thickened, about 4 minutes. Simmer remaining ginger mixture 2 to 3 minutes or until syrupy.
6. Serve the salmon drizzled with sauce and garnished with lemon slices, immediately before serving with rice and vegetables.