Korean Barbecued Salmon Recipe

                                               Korean Barbecued Salmon

Cup light soy sauce
2 tabelspoon toasted sesame seed oil
1 tablespoon chili paste
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoons sesame seeds
3 cloves minced garlic teaspoon salt
A dash of AJI-NO-MOTO Umami Super Seasoning
teaspoon freshly ground black pepper
4 pieces 250 gms salmon steaks 1-inch thick
4 cups fresh steamed rice
Cooking Procedure:
1.In a plastic bag, combine all ingredients, including AJI-NO-MOTO Umami Super Seasoning and except the tuna. Mix the marinade in the bag until combined and add the salmon medallions, coating it completely. Seal the bag, refrigerate and let the salmon marinate for 1-2 hours, turning occasionally.
2.Preheat a grill, or broiler with rack in the top position. Brush the grill with vegetable oil.
3.Grill the salmon (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare, brushing with the marinade from time to time. Serve with steamed rice, saute veggies and extra chili paste.

No comments:

Enter email address for FREE Recipes:

Delivered by FeedBurner