Salmon With Teriyaki Butter Recipe 55

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

Steps:

• Make the marmalade butter by thoroughly combining the butter and marmalade - a stand mixer with a paddle is ideal. Roll the butter in parchment paper into a 1½" wide log and store in the refrigerator to harden.
• Heat the oil over medium-high heat. Add the garlic, ginger root and orange zest and cook two minutes.
• Add the soy sauce, wine, sesame oil and honey and cook until the alcohol has evaporated. Sniff the fumes to determine this. If the fumes irritate your nose, there is still alcohol present. Cool completely.
• Pour marinade over the salmon and refrigerate for at least two hours.
• Broil or grill the salmon for three minutes per side and top with the marmalade butter.

Steps:

• Cook the salmon on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired. (Salmon is best served rare in the centre.) Meanwhile, combine the butter, soy sauce, garlic, ginger, sugar, rind and juice in a small saucepan; stir over a low heat until melted. Spoon the butter mixture over the salmon and serve with steamed rice and bok choy, if desired. Not suitable freeze. Suitable to microwave.