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Easy Asian-style recipe for grilled salmon.

I've never been a fan of
steak-type fish. Mostly, that's because
tuna steaks don't do much for me. Because of that, I've avoided salmon steaks in favor of fillets. What a mistake. I found some wild caught salmon steaks at my
local grocer the other day, and as everything else was farm raised, I decided
to try it. They were also marked
"bone in", and this almost deterred me too, but the bone in this cut
of fish is just a little round solid piece in the middle, which is so easy to
eat around. So I marinated early in the
morning, grilled in the evening and had the best piece of fish I've ever
eaten. My husband, who's not all that
big a fish eater, agreed. I probably
haven't finished patting myself on the back for this one yet, but I figure
coming up with a good, simple recipe now and then makes up for all those nights
I do something lazy. Oh, this was
actually lazy. Anyway, it's good. Try it.

Marinated Salmon Steaks Recipe

2 servings 

• 2 salmon steaks (hungry people might want more)
• 1/2 cup Tamari (or
  good-quality soy sauce)
• 1 garlic clove, diced
• 1-inch piece ginger, diced
• 1 lime, juiced
• 1 orange, juiced
• 1 splash Rose's Lime Juice,
  sweetened (optional)
• 1 handful fresh cilantro

Put fish in small baking
dish. Mix together marinade, except for
cilantro. Pour marinade over fish, then
top with cilantro. Cover and refrigerate
3 hours. Turn over and refrigerate 3
hours more. (You can marinate for less
if necessary).  Remove fish from pan and set aside.  Pour marinade into small sauce pan and bring to boil.  Let sauce boil about 5 minutes, then take to grill with brush.  Grill fish about 5 minutes
each side, or until just cooked through, basting repeatedly.