Teriyaki Grilled Salmon, Tuna, Swordfish, Or Other Thick Steaks Recipe
Ingredients of Teriyaki Grilled Salmon
A cup of sauce of soy sauce
A cupt of 1/2 of Mirin
A salmon/fish steaks that is only 4 ounces about 6 to 8 each, a 1 inch thickness of it,rinsed dry pat
A cup of 1 Sake salt coarse
Instructions for preparing these
Combined in a pan that is small:
Cooked, stirring it, over the heat of medium when you notice that sugar is dissolve. You slightly heating it and cooking, occationaly stirring it, until becomes foamy. Simmering it and heat reduced by constantly stirring, until it reduced to half that mixture. Letting it to cool and then removing the half of it to container of glass jar, also put in in a refrigerators to used it in the future, Making enough glaze for about 10 servings of that whole.
For the Marinate:
For around 15 minutes, turned it for about 2 to 3 times.
Then, preparing the grill of that broiler; it should good for the fire that is in normal heat. Remember that the rack of grill is clean and you place it for about 4 inches on the grill from its heat, or possible 2 to 3 inches.
Removing the salmon from the dry pat. And placing it and sprinkle it in the grill:
Grilling it for around 2 minutes, and you will notice that the fish is turning to brown. Turning it and grilling it for around 2 minutes. You can moved the fish in the place that is cool or removing the grill or broiler rack and lastly you brush it.