Salmon Teriyaki - Dairy Free

By jacewildman

Ingredients

• 1/3 cup soy sauce
• 2 Tablespoons olive oil
• 2 Tablespoons cooking sherry (vinegar)
• 1 Tablespoon dark brown sugar
• 1 small clove garlic, minced
• 1/4 teaspoon minced fresh ginger
• 2 (3/4-1" thick) salmon steaks

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

1. Prepare grill according to manufacturers directions. Oil grid.
2. In glass baking dish just large enough to hold fish steaks combine soy sauce, oil, sherry, sugar, garlic and ginger. Add fish and turn to coat with marinade. Cover and refrigerate 1-2 hours turning.
3. Grill steaks over medium-hot coals, covered for 5-6 minutes per side, brushing occasionally with reserved sauce, until lightly browned and fish flakes easily when tested with fork.

Note: Can mix marinade in freezer bag, place fish steaks inside and freeze until ready to eat. Will keep for about 3 months.