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Rocky Mountain Salmon





Yields
Makes 6 servings

Notes: Instead of a fillet, you can use salmon steaks. If marinating salmon (through step 2) up to 1 day ahead, chill airtight. If time is short, use the marinade as a sauce instead; heat and spoon over cooked salmon.

 1/4 cup firmly packed brown sugar
 2 tablespoons dry white wine
 2 tablespoons soy sauce
 2 tablespoons butter or margarine
 1 tablespoon lemon juice
 1 salmon fillet with skin (about 2 lb.; see notes)
Step 1
1

In a microwave-safe 9- by 13-inch baking dish, combine brown sugar, wine, soy sauce, butter, and lemon juice. Heat in a microwave oven at full power (100%) until boiling, about 2 minutes, stirring several times. Let cool 10 to 15 minutes.

Step 2
2

Rinse salmon, pat dry, and lay skin side up in sugar-soy marinade. Cover and chill at least 1 hour or up to 1 day.

Step 3
3

Lift salmon from marinade, drain (reserve marinade), and lay skin side down on a sheet of heavy foil. Trim foil to outline of fish.

Step 4
4

Transfer fish on foil to a grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue; open vents for charcoal. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), or 140° on a thermometer, 20 to 25 minutes. With 2 wide spatulas, transfer fish to a platter.

Step 5
5

Return marinade to microwave oven and heat at full power until boiling, 1 to 2 minutes, stirring several times. Pour into a small bowl.

Step 6
6

Cut fish into portions, lift from skin onto plates, and add marinade to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 338Calories from Fat 51
% Daily Value *
Total Fat 19g30%

Saturated Fat 5.5g28%
Cholesterol 95mg32%
Sodium 471mg20%
Total Carbohydrate 9.6g4%

Dietary Fiber 0.0g0%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.