FOR THE MARINADE:
1 cup soy sauce
1/2 cup dry sherry
1/4 cup toasted sesame oil
3 tablespoons peeled and minced fresh ginger root
2 green onions, finely chopped (green and white portions )
1/4 cup light brown sugar
FOR THE FISH:
4 6-ounce wild salmon fillets, skin on
Lemon slices or wedges, to garnish
Steamed white rice, to serve
NOTE: This dish requires a minimum of 24 hours advance preparation. The marinade is also delicious on other types of fish, chicken, or other meats.
ADVANCE PREPARATION FOR THE MARINADE: Combine all the marinade ingredients and blend together well. Transfer marinade to a tightly-covered container and refrigerate at least 24 hours before using.
ADVANCE PREPARATION FOR THE FISH: Place salmon fillets in a shallow glass dish, flesh side down; cover fillets with the prepared marinade. Tightly seal the dish with plastic wrap and marinate the salmon, refrigerated, for at least 4 (and up to 24) hours, depending on how strongly-flavored you prefer the salmon.
TO COOK: Heat grill or nonstick grill pan to medium-high temperature. Place fillets in the pan, flesh side down, and cook 3 minutes. Turn the fillets over carefully and cook another 2-3 minutes, just until the center of the fish becomes opaque. Total grilling time is 5-6 minutes, depending on the thickness of the fillets. Top each piece of salmon with lemon and serve hot with steamed rice on the side. — Serves 4
