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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:

• 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

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Main Ingredient: Salmon
Preparation Method: Barbecue
Cuisine: Chinese