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Categories:Viewed: 10 - Published at: 4 years ago
Ingredients
- 1/2 cup vegetable oil plus oil to brush the grill
- 6 tablespoons soy sauce
- 1/2 cup rye whisky
- 2 garlic cloves peeled and finely chopped
- 2 tablespoons raw cane sugar or light brown sugar
- sea salt and freshly ground pepper to taste
- 4 8 ounces coho salmon fillets skin intact
Method
- 1 place the vegetable oil soy sauce rye whisky garlic sugar salt and pepper in a container. Cover and shake well Refrigerate overnight.
- 2 remove any bones from the slamon fillets, place them skin side down in a large pan and pour the marinade over thme. Cover and refrigerate for 4 to 6 hours.
- 3 build and light a fire in the grill.
- 4 when the coals are ash covered and glowing use a brush or paper toweling to oil the grill with vegetable oil being careful not touse to much that it will drip on the coals and cause them to flame up.
- 5 place the fillets on the grill skin side down and brush the with the marinade. Cook the fish for 5 minutes brushing twice with the marinade. Gently slide a metal spatula between the skin side flesh pressing down on the skin side and the grill as you pry up the flesh. Turn the fish cover and place on the skin side that has adhered to the grill. Continue cooking and basting another 5 minutes or until the flesh is opaque. Remove the fish from the grill to a warm platter and serve immediately.
