Prep 0 mins
Cook 0 mins
French Oriental Salmon Grill Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff
- 4 salmon steaks (one-inch thick)
- 3 tablespoons teriyaki sauce
- 1 tablespoon oil
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon ginger, ground
- 1 clove garlic, crushed
- Whisk together everything but the salmon.
- Brush over salmon.
- Grill on barbecue 5 minutes per side, basting occasionally.
This was easy and delicious. I used salmon fillets instead of steaks, and made with "Hot off the Grill Potatoes" (Hot-Off-The-Grill-Potatoes (Foil Wrapped)) and sauteed zucchini & mushrooms.
The sauce is great! And so easy to prepare :-) We tried adding a bit more oil (olive oil) and a squeeze of lime. Don't think it was really necessary, but it prevented the salmon getting too dry. As for the cooking itself, we tried this on an electric oven at around 200C for about 40 min and it was simplicity itself. Many thanks for the recipe!
We were less than pleased with this recipe. Not the right flavors for me and my wife. Nothing French about it except for Dijon mustard. If you like teriyaki, then get a thick glaze for grilling. Of course I like wild Salmon best with butter dill and lemon rapped in foil (my old boyscout recipe). I accompanied with asian broccoli and japanese rice.