Salmon Steak Teriyaki

Note: The sauce works equally well with Tuna, Salmon, Swardfish, and
Catfish.

Prep: 10 Minutes
Broil: 10 Minutes

6 tablespoons soy sauce
1/2 teaspoon Asian sesame oil
3 tablespoons brown sugar
1 garlic clove, finely chopped
1 teaspoon minced, peeld fresh ginger
4 salmon steaks, 1 inch thick (6 ounces each)
2 green onions, cut on diagonal into thin slices

1) In small saucepan, combine soy sauce, sesame oil, brown sugar, garlic,
and ginger; heat to boiling over medium-high heat.  Boil ntil mixture has
thickened slightly, about 3 minutes.  Strain through fine sieve; discard
solids.

2) Preheat broiler.  Place salmon on rack in broiling pan.  Place pan in
broiler, 4 inches from heat source.  Broil salmon 3 minutes; brush
generously with teriyaki sauce and broil 2 minutes longer.  Turn fish and
broil 3 minutes.  Brush with remaininng teriyaki sauce and broil until
fish is just opaque throughout, 2 to 3 minutes longer.  Sprinkle with
green onions and server.  Makes 4 main-dish servings.


(Taken from "The All New Good Housekeeping Cook Book.")