Salmon Teriyaki
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  • 1/3 c. soy sauce
  • 2 tbl. mirin or medium dry Sherry
  • 2 1/2 tbl. cider vinegar
  • 2 tbl. sugar
  • 1 1/2 tbl. peeled, chopped fresh ginger root
  • 4 (1/2-thick) salmon steaks
In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, reduced to about 1/2 cup and cool to room temperature. In a baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, 15 minutes.
Preheat broiler. Line broiler pan and rack with foil. Arrange fish on rack in a single layer, not touching each other, brush with melted butter or margarine, and sprinkle with salt and pepper. For a 1/2-inch cut steak, the steak should be 2-inches away from the heat and you should cook the first side 3 minutes and 3 to 5 minutes on the second side.
Grilling the salmon works well also!

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