Mari-a-nated Grilled Salmon
In a shallow baking dish or glass pie plate, mix:
½ Cup Peach, or white wine,
¼ Cup of lemon juice,
2 Tlbs soy sauce,
2 Tlbs Worcestershire Sauce,
¼ Cup Maine Maple Syrup.
Dredge salmon fillets or portions on both sides; cover with plastic wrap and return to refrigerator for 2-3 hours prior to cooking.
Grill on high heat for 4 minutes on each side, basting with a combination of
butter (real butter), lemon juice and a bit of sage.
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