Shelly's Recipe

SALMON WITH GINGER GLAZE

Category: Seafood and Fish - Grilled

8 (6 oz) salmon fillets, each about 2 inches wide and 3/4 to 1 inch thick
1/3 cup each soy sauce and cream sherry
3 tsp sugar
1 1/2 tbsp grated ginger root
3 clove garlic, minced
Vegetable oil
2 lemon wedges

Slice salmon fillets but do not remove skin.

Combine next 3 ingredients in a small saucepan and heat until sugar dissolves. Add ginger and garlic. Place salmon in a nonreactive dish. Pour marinade over salmon. Cover with plastic wrap and marinate in refrigerator at least 3 hours.

Remove salmon from marinade and transfer to a plate, reserving marinade. Brush oil on both sides and thread each fillet lengthwise on 2 long skewers. Grill fish flesh side down first over medium hot heat. Cook 5 minutes. Baste with marinade.

Turn and grill skin side down and baste again with marinade. Do not overcook. Heat remaining marinade until thickened and brush over salmon just before serving. Garnish with lemon wedges. Serves 8