Ginger Salmon
Serves 4

Rinse the salmon fillets and pat dry. Remove as many bones as possible. Cut 2 or 3 shallow slashes in each skin side, without cutting all the way through. Make the marinade: Combine all the ingredients in a mixing bowl. Place the salmon, flesh side down, in a shallow nonaluminum dish. Pour in the marinade, cover with plastic top wrap, and refrigerate for 1 to 2 hours, turning the salmon over once or twice. Preheat the broiler, with a rack about 5 inches from the heat. Make the sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar. Add all of the remaining sauce ingredients and cool until well mixed. Place the salmon in an ovenproof skillet; stir a tablespoon or two of water into the marinade and pour it around the fish. Place the skillet on a stovetop burner over medium heat. Cover the pan and bring to a simmer. Lower the heat and simmer gently for 2 minutes. Spoon the sauce mixture over the salmon; cover and simmer for 2 minutes longer. Now, uncover the pan and place it directly under the broiler. Broil for 2 to 3 minutes, or until the fish is glazed and just firm when touched gently with a fingertip. With a spatula, transfer the salmon fillets to warm serving plates. Pour a little of the pan juices over and around the fish and serve hot. Garnish with lime or lemon wedges.

Grilling Note
To grill the salmon, prepare a hot charcoal fire or preheat a gas grill. Place the fish on a sheet of aluminum foil that is about 2 inches larger on all sides than the salmon. (The aluminum foil should not cover the entire grill; the smoke should be able to come up and around it. Susan Loomis's original recipe used a 2-to-3 pound salmon fillet in one piece. You can do it that way, or place 4 individual portions on the foil.) Place the foil on the grill. Pour any marinade left in the dish over the salmon. Cover the grill, leaving the vents open. Cook for 5 minutes. Uncover the grill and pour 1/4 cup of the sauce over the salmon. Cover and cook for 5 minutes. Repeat the process, using the remaining sauce. Cook for 2 minutes longer, or until salmon is just cooked through.


6 to 8 oz salmon fillets
2 tbsp Soy sauce
1 tsp Sake or sherry
  Pinch of cayenne pepper
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tbsp Dry white wine
1 tsp Fresh lemon juice
1 tsp Minced fresh ginger
1/2 tsp Sugar
2 Garlic cloves minced
4 tbsp Unsalted butter
1/4 cup Packed brown sugar
2 tsp Fresh lemon juice
2 tsp Dry white wine
1 Large garlic clove, minced
1/4 tsp Tabasco sauce
1/3 cup Minced onion
  Pinch of cayenne pepper
Lime or lemon wedges for garnish









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