Ingredients:
1/3 cup light soya sauce
2 tablespoons sweet sherry or 2 tablespoons sweet japanese rice wine ( Mirin)
2 1/2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 1/2 tablespoons chopped fresh gingerroot
2 cloves garlic
2 salmon steaks
Directions:
Make marinade in a small saucepan, combining the soya sauce, rice wine, vinegar, sugar, ginger and garlic.
Simmer until sugar dissolves and liquid is reduced to about 1/2 cup.
Pour into a pan large enough to hold salmon steaks in a single layer.
Cool to room temperature, add fish, cover and refrigerate for 2 hours, turning fish occasionally in marinade.
Bake in oven at 400 and on broil for the last 3 minutes on each side.
Servings: 2-4
Time preparation: 10 min.
Time total: 25 min.