Grilled Salmon Filet in an Asian Style Marinade
Serve with St. Supery Cabernet Franc
This tangy marinade, along with the barbeque flavor, makes for a dish that marries beautifully with the Cabernet Franc. Use wild king salmon when in season.
4 - 7 ounce salmon filets
4 tablespoons sake
4 tablespoons low sodium soy sauce
3 tablespoons mirin
2 tablespoons fresh lemon juice
grated zest from 1 lemon
1 teaspoon garlic – minced
¼ teaspoon fresh ginger – peeled and grated
Combine all ingredients and pour
over salmon filets. Cover and
refrigerate for 2 hours. Prepare
a gas or charcoal grill. Remove
filets from marinade and dry with
paper towels. Grill over hot
coals until just cooked through – about
4 minutes per side.
Serve with steamed rice.