Busters Recipes

Sake Salmon Fillets

4 skinless salmon fillets, 3-5 ounces each
2 Tbs kosher or sea salt
1/2 cup sake or white wine
Vegetable oil for grill

Place salmon on plate. Sprinkle both sides with salt.
Cover; re-frigerate 1-2 hours. Rinse salmon under cold
water; pat dry. Transfer salmon to bowl. Cover with sake,
turning salmon to coat. Cover; refrigerate 30-60 minutes,
turning once.

Heat grill to high. Drain salmon; pat dry with paper
towels. Oil grill with vegetable oil. Sear salmon over
direct heat, 3-4 minutes. Transfer fish to indirect heat;
cook until salmon is cooked through, 4-7 minutes.

Yield: 4 servings

Notes: Your favorite marinade could be used in place of
the wine. Even veteran chefs acknowledge that salmon
cooked on a grill tends to stick, even if the grate is
oiled first. So be prepared.