Teriyaki Salmon With Horseradish Dip

Recipe Ingredients

6 tablespoons	90ml	Light soy sauce
6 tablespoons	90ml	Sweet sherry
1 tablespoon	15ml	Soft brown sugar
1		Fresh ginger root - 1-inch long, crushed
1		Garlic clove - crushed
8		Salmon scallops - - (3 oz ea), skinned
1 tablespoon	15ml	White wine vinegar
2 teaspoons	10ml	Creamed horseradish sauce
1 tablespoon	15ml	Sesame seeds

Recipe Instructions

Put 4 tablespoons each of the soy sauce and sherry in a small pan with half the sugar, the ginger, and garlic and stir over low heat to dissolve the sugar. Bring to a boil, then simmer for about 5 minutes until reduced and thickened slightly. Leave to cool completely, then strain into a shallow nonmetallic dish.

Add the salmon to the soy marinade, stirring to coat. Cover and set aside for 30 minutes. Meanwhile, put the remaining soy sauce, sherry, and sugar in a small pan with the vinegar and cook over low heat until the sugar dissolves. Stir in the horseradish and keep warm.

Preheat the broiler. Thread each piece of salmon onto two 6-inch bamboo skewers and arrange on the lightly oiled broiler rack. Broil for 2 minutes, then turn over and brush with the remaining marinade. Sprinkle with the sesame seeds and broil for 2 to 3 minutes longer until the salmon is just cooked through. Serve at once with the horseradish dip.

Source:
GREAT SNACKS and APPETIZERS by Orla Broderick

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.