Yield: 6 Servings
|½ cup||Clover honey|
|1 cup||Teriyaki sauce|
|½ teaspoon||Fresh ground white pepper|
|½ teaspoon||Ground chipotle pepper; optional|
|6 \N||Salmon fillets; 8 oz. each ==OR== 6 salmon steaks, 8 oz. each|
|\N \N||Non stick cooking spray|
If using filets: Scrape most of the scales from the skin while leaving the skin on the filets. Remove any pin bones you can find. If using steaks: remove the skin.
Mix all the ingredients except the salmon in a small bowl. In a non reactive container place the filets meaty side down, pour the marinade over the salmon, cover & refrigerate for 4 hours minimum or overnight (best).
When grill is ready spray the salmon with a light coating of the non stick cooking spray & place skin side down on the grill, cover & let cook for about 5 minutes, remove the cover & turn the filets over, cover & cook another 5 minutes. Remove the cover & flip the filets over & check for doneness. You are on your own figuring the times for the steaks as I always use the filets.
This is my interpretation of Romano's Macaroni Grill's Salmon plate.
Recipe by: Christopher E. Eaves Posted to recipelu-digest Volume 01 Number 589 by "Christopher E. Eaves" <cea260@...> on Jan 24, 1998