Cullen's Teriyaki Steaks
4 salmon steaks, about 6 ounces each, skinned
1 1/4 cups soy sauce
1/3 cup sake or mirin
6 tablespoons granulated sugar
3 garlic cloves, minced or pressed
1 tablespoon minced or grated ginger root
1/3 cup vegetable oil
Combine all the ingredients for the marinade in a small bowl and stir until the
sugar dissolves. To prepare the salmon: quickly rinse the salmon under cold
running water and pat dry with paper towels. Divide each steak into 2 pieces by
cutting along either side of the central bone and then discarding the bone;
alternatively, cut the fillet into 8 equal pieces. Place the salmon in a shallow
glass or ceramic container and pour 1 cup of the marinade over the fish. Cover
and refrigerate for 2 hours, turning the fish occasionally. Let come to room
temperature before cooking. Prepare grill. Remove the salmon from the marinade,
reserving the marinade. Place the fish on an oiled grill rack. Position the fish
5 to 6 inches from the heat source, turning once and brushing with the reserved
marinade several times, until the flesh is just opaque, 3 to 5 minutes per side,
depending on thickness. Serve the salmon at once with reserved marinade as
dipping sauce. Makes 4 servings
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