Captain Jack’s Gingered Salmon
Multiexport Foods
In a bowl, combine sugar, vinegar and soy sauce, stirring until the sugar is
dissolved. Add sesame oil, garlic, ground ginger, pickled ginger and ginger
beer. Mix well.
Set aside a small amount of marinade to brush on the salmon while cooking.
Marinate the salmon in the remaining marinade in the refrigerator for 4 hours.
1⁄₃ cup sugar
¼ cup apple cider vinegar
½ cup soy sauce
½ teaspoon sesame oil
2 garlic cloves, peeled and minced
2 teaspoons ground ginger
8-10 slices pickled ginger
¾ cup ginger beer or ginger ale
4 6-ounce fresh Multiexport
farmed salmon fillets (skinless)
To bake: Preheat oven to 400°F. Place marinated salmon portions in a baking
dish on the middle oven rack and bake for 15 minutes, brushing with the
reserved marinade. The salmon is done when it is opaque and flakes easily with
a fork (internal temperature of 145°F).
To grill: Preheat the grill to medium-high. Place marinated salmon portions on
a piece of aluminum foil on the grill and cook for approximately 15-20 minutes
over medium heat, brushing with the reserved marinade. Makes 4 servings.
