Servings: Serves 4
- 1/4 cup reduced sodium tamari sauce
- 1/4 cup dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger root
- 2 cloves garlic put through a garlic press
- 2 pounds wild Alaskan salmon steaks or fillets
- Lemon wedges
Combine the ingredients for the sauce.
Place the fish in a glass or ceramic dish, pour the marinade over, and marinate in the refrigerator for 2 hours.
Light a fire in the grill or preheat the broiler.
Remove the fish from the marinade and transfer to a plate.
Grill the fish over white coals (or under the broiler), basting with the marinade, for 3 to 4 minutes. Turn and grill, basting again, for another 3 to 4 minutes. Do not overcook.
Any leftover marinade can be reheated and served with the fish. Garnish with lemon wedges.