Salmon Steaks with Soy-Maple Glaze

From Food and Wine Magazine

Recipe by Steve Raichlen

4 Servings

Ingredients
1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks, cut 1 inch thick
One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
2 garlic cloves, smashed
2 scallions, thinly sliced

In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

I served the salmon over whole-wheat cous cous and a spinach salad with dried cranberries, pecans and feta cheese.