23
SALMON STEAK KYOTO
Direct/Medium
For the marinade:
1⁄3 cup soy sauce
1⁄4 cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1⁄2 teaspoon prepared mustard
1 tablespoon spring onion and top, minced
1 clove garlic, minced
1⁄2 teaspoon minced ginger root
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:
1⁄2 cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to1-1⁄2 teaspoons curry powder
Dash garlic powder
16 to 20 jumbo shrimp (1-1⁄2 to 2 pounds),
peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: Melt the butter in a small pan
over medium-high heat. Stir in 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.
97668_US_1005.indd 2397668_US_1005.indd 23 10/11/05 1:14:30 PM10/11/05 1:14:30 PM
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