INGREDIENTS:
- 2 salmon fillets, 6oz each (180gr each)
- 1/4 cup (2oz, 60ml) sherry
- 2 tbs light miso
- 1 clove garlic, minced
- 1 tbs minced fresh ginger
- 1 tbs peanut butter
- 2 tsp soy sauce
INSTRUCTIONS:
- In small saucepan mix all ingredients except salmon
- Gently heat, stirring, until peanut butter melts and sauce is hot.
- Remove from heat. Put half of it in a shallow bowl and allow to cool, Keep the other half warm.
- When ready to cook salmon, spoon the cooled sauce on top before putting the salmon on the grill.
- Grill on indirect heat for 10 – 15 minutes, or until done. Keep the lid partially closed and do not turn.
- To serve: Put the warm sauce into small bowls and serve with the salmon.
Source: Thyme for Cooking Blog
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