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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Reynolds Kitchen. Ingredients:
4 fresh salmon steaks or 4 tuna steaks |
1/2 cup teriyaki sauce |
1/3 cup honey |
1/4 cup rice vinegar |
1 tablespoon grated fresh ginger |
1 tablespoon dark sesame oil |
1/2 teaspoon crushed red pepper flakes (optional) |
Directions:
1. PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
2. PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve 1/2 cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover and refrigerate 30 minutes.
3. REMOVE fish from marinade. Discard marinade.
4. PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place salmon on foil.
5. GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.
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