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SALMON STEAK KYOTO
Direct/Medium
For the marinade:
¹⁄
3
cup soy sauce
¼ cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 tablespoon spring onion and top, minced
1 teaspoon lemon juice
½ teaspoon prepared mustard
½ teaspoon minced ginger root
1 clove garlic, minced
4 salmon steaks, about 1" thick
Olive oil
To make the marinade: in a shallow, glass
baking dish, combine the marinade ingredients. Add
the salmon and turn to coat each side. Cover and
refrigerate 30 to 60 minutes. Remove the salmon
and reserve the marinade. Pour the reserved
marinade into a small saucepan. Bring to a boil over
high heat and boil for 1 full minute.
Lightly brush or spray salmon with oil. Grill over
direct medium heat until fish is tender and flakes
with a fork, 5 to 10 minutes, depending upon
thickness of fish. Turn salmon and brush with
marinade once halfway through grilling time.
Makes 4 servings.
SHRIMP KABOBS WITH
CURRY BUTTER
Direct/High
For the curry butter:
½ cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to 1½ teaspoons curry powder
Dash garlic powder
16 to 20 jumbo shrimp (1½ to 2 pounds),
peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: in a small pan, melt
the butter over medium-high heat. Stir in the onion,
dill, curry powder, and garlic powder; cook 5 minutes.
Thread shrimp on skewers, leaving space between
pieces. Lightly brush or spray the shrimp with olive
oil. Grill over direct high heat until the shrimp turn
pink and are tender, 2 to 5 minutes, turning and
brushing with the curry butter once halfway through
grilling time. Arrange shrimp on serving plate
Garnish with lime wedges and dill.
Makes 4 servings.
SWEET CORN IN HUSKS
Direct/Medium
Trim excess silk off end of corn with kitchen
shears. Place corn in a deep container; cover corn
with cold water and soak at least 1 hour. When
ready to grill, remove corn from water; shake to
remove excess water.
Grill over direct medium heat for about 25 minutes,
turning 3 times. Use gloves to remove husks and
silk before serving.
17
RECIPES US