Molasses provides this sauce with depth and intense flavour. It’s versatile, so you can also use it with shrimp, chicken or beef.
Grilled Teriyaki SalmonSeptember 22, 2015 Print
Recipe courtesy of Bridget Oland, Crosby Molasses
- 1/4 cup (60 ml) water
- 3 tsp (15 ml) cornstarch
- 1/2 cup (125 ml) soya sauce or tamari
- 5-6 Tbsp (60-75 ml) Crosby’s Fancy Molasses
- 1 1/2 tsp (7 ml) grated fresh ginger
- 1 clove garlic, minced
- 1 tsp (5 ml) toasted sesame oil
- 1/4 cup (60 ml) cider vinegar
- salmon steaks, fillets or skinless pieces cut into strips for threading on skewers
- In medium pot whisk cornstarch into water then whisk in remaining ingredients, except fish.
- Bring to gentle simmer, stirring constantly, until it begins to thicken (2-3 minutes).
- Remove from heat and let cool slightly.
- Marinate salmon in half the sauce for about 30 minutes.
- Remove from marinade, shake off excess and discard.
- Grill on barbecue or broil in oven, turning halfway through cooking. Time depends on type of fish and cooking method, but be sure not to overcook.
- Serve additional sauce alongside, if desired.
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