Salmon Teriyaki

For an easy accompaniment, throw some whole green onions on the grill alongside the salmon.They’ll cook in a few minutes; turn often.

PREP: 10 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

6 tablespoons teriyaki sauce

1 tablespoon brown sugar

1 teaspoon Asian sesame oil

4 salmon steaks, 34 inch thick
(about 6 ounces each)

1 green onion, thinly sliced on diagonal

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Meanwhile, in 2-quart saucepan, heat teriyaki sauce, brown sugar, and sesame oil to boiling over medium-high heat. Boil until slightly thickened, about 3 minutes.

3. With tweezers, remove any pin bones from salmon. Place salmon on hot grill rack. Cover grill and cook salmon, turning once and brushing frequently with teriyaki mixture, until just opaque throughout, about 8 minutes.

4. Transfer salmon steaks to platter; sprinkle with green onion.

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EACH SERVING: About 320 calories, 36g protein, 8g carbohydrate, 15g total fat (3g saturated), 110mg cholesterol, 1,120mg sodium

Everything You Need to Know
about Preparing Fish

box Defrosting: To ensure the best texture and minimize the growth of bacteria, defrost frozen fish as slowly as possible, preferably in the refrigerator on a plate for approximately 24 hours. If you’re in a hurry, place well-wrapped fish in a bowl of cold water. Change the water every 30 minutes until the fish is defrosted (1 to 2 hours per pound of seafood). Be sure to cook immediately.

box Removing pin bones: Although often sold as boneless, some fillets may still have tiny bones near the head end as well as a row of bones down the center of a fillet. You can feel for these small bones by running your fingers along the fillet.They are easily removed with tweezers or needle-nose pliers.

box Skinning: The skin of most fish is edible (and delicious when cooked to a crisp!),but you can easily skin a fillet if necessary. Place the fillet skin side down with the narrow end near you. At the edge of the narrow end, make a small cut through flesh to skin. Grab the skin and slip the knife blade between it and the fillet and, holding the blade amost parallel to work surface, use a gentle sawing motion to separate the skin from the flesh all the way to the head end.