Steve Fowl’s teriyaki salmon
Take equal amounts of fresh ginger and garlic and sprinkle with some salt on a cutting board. Using the flat side of a knife, I rub the ginger and garlic into a puree and put that in a small flat container. Then add rice vinegar, soy sauce, sesame oil and honey. Usually 2T of soy and sesame and 2t of vinegar and honey. Mix it all together and let the salmon sit it in for an hour.
Oven: 350 degrees (or
325)
Then bake – until fish is at about 130–135 degrees, approx. 15-20 min.
Steve recommends serving with a nice sauvignon blanc.
