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Teriyaki Salmon

Recipe by Brynie Greisman

SERVES 4–6

• 4–6 salmon steaks or fillets (approximately 1½ lbs/680 g)

Marinade

• 2 Tbsp vegetable oil
• 3–4 Tbsp lemon juice
• ¼ cup good-quality soy sauce
• 1 tsp ground mustard or 1 Tbsp prepared mustard
• 1 tsp ginger
• ¼ tsp garlic powder or 1 small clove garlic, crushed
• ¼ cup brown sugar

Mix all ingredients for the marinade together in a glass bowl or plastic ziplock bag.

(If the sugar isn’t dissolving, you can boil the ingredients together in a small saucepan, and then let it cool.)

Set aside ⅓ cup of the marinade for basting and refrigerate. Add salmon to the rest of the marinade, cover, and refrigerate for 1 1⁄2 hours, turning once. Drain and discard marinade. Broil salmon 3–4 inches (7 1⁄2–10 cm) from heat for 5–8 minutes. Turn over and brush with reserved marinade. (A brush used to egg challos is great for this. Just rinse it well afterwards!) Broil 5–8 minutes more, or until fish flakes easily with a fork.

Before serving, brush with marinade again. Serve hot.