James's Grilled Salmon
1 cup soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
Combine soy sauce, red wine, ginger and black pepper in a large, resealable
plastic bag. Seal and shake vigorously to mix ingredients. Add salmon steaks,
squeeze out excess air and seal. Refrigerate, turning frequently to keep all
sides in contact with the liquid, for no less than 2 hours. Preheat an outdoor
grill for medium high heat. Cook on a hot grill for about 5 minutes per side,
basting freely with extra marinade. Serve with parsley garnish and lemon slices.
Makes 4 servings.
Second Battle of the Marne (July-Aug. 1918) German Kaiser abdicates (Nov.);
hostilities cease on the Western Front. Japanese hold Vladivostok until 1922.