During this fishing frenzy, we had company from Arizona and I wanted to cook a meal that represented our local flavours. I decided on Teriyaki cedar-planked salmon with fruit salsa.
GWH has a "famous" Teriyaki sauce recipe that he has used for years and he brags about how good it is. And it is good. Very good. It is so good that all I had to do was add a little honey to the recipe. He didn't think this was necessary and he really didn't want me messing with his "famous" recipe. So I explained it to him like this. Just think of me as the honey. Like the sauce, you were good before the "honey" was added but now you are better. Ahh, he says.
GWH's "Famous" Teriyaki Sauce
He makes this sauce in bulk and then stores it in the fridge in the soy sauce tin.
4 liters Kikkoman soya sauce
1 lb. garlic cloves
1 lb ginger root
4 oz. green onion
26 oz. Demererra sugar
9 oz. cooking sherry
2 tsp. olive oil
Coarsely chop all ingredients.
Mix all ingredients in large pot. Bring to boil, simmer for 40 minutes. Refrigerate overnight and strain next day.
Teriyaki Cedar-Planked Salmon
1 Salmon, filleted
2 cups GWH "Famous" Teriyaki Sauce
1 cup honey
Soak the cedar plank over night in a cooler or large bucket filled with water. You may need something heavy to submerge the plank.
Marinate the salmon in the Teriyaki Sauce for at least two hours. Remove salmon to cedar planks and reserve marinade. Mix marinade with honey to create a glaze. Spread glaze over salmon.
Place cedar planks on hot barbecue and cook until done approximately 1/2 an hour, depending on the size of the fish.
The plank will smolder and create a smoky flavour throughout the salmon.
Serve with fruit salsa.
