Marine Harvest Grilled Salmon Teriyaki
1 cup soy sauce
1/2 cup dry sherry
1/4 cup brown sugar
1/4 cup honey
1/4 cup light oil (canola or safflower)
8 cloves garlic, minced
2 tablespoons minced fresh ginger
8 Marine Harvest Atlantic salmon fillets,
about 6 ounces each
1. Whisk together soy sauce, sherry, brown sugar, honey,
oil, garlic and ginger. Pour over salmon and marinate
1/2 hour on the counter or 1 hour in the refrigerator.
2. Heat grill while salmon is marinating. Place salmon
on fish-and-vegetable grill, making sure that all pieces are
evenly arranged. Cook approximately 5 minutes on each
side, or until salmon flakes apart evenly with a fork.
Makes 8 servings.
Marine Harvest Poached Atlantic Salmon
3 cups dry white wine or water
3 cups clam juice
4 lemon wedges
8 fresh dill sprigs
24 peppercorns
8 Marine Harvest Atlantic salmon fillets,
about 6 ounces each
11. Combine the wine, clam juice, lemon wedges, dill and
peppercorns in a shallow pan and bring to a gentle boil.
2. Drop the salmon into the gently boiling liquid, making
sure it is fully submerged. Cook until the salmon easily
flakes with a fork. Remove immediately from the liquid
and let cool for a few seconds. Pat the fish dry.
3. Serve salmon with a dollop of vegetable dip or mayonnaise
mixed with fresh lemon juice. Garnish with fresh parsley.
This recipe tastes great hot or cold and takes only minutes
to prepare. Makes 8 servings.
