Sake Salmon Filets

4 skinless salmon filets, 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; refrigerate 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.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.