Ginger Glazed Salmon

First, I have to apologize for the photo. Half the entree was eaten by the time I thought to get the camera out. So no pretty food porn for you today!

Tonight we had Ginger Glazed Salmon, which has been a popular entree in this household for years; easily our favorite way to do salmon. And tonight's dinner is a classic example of winging it - we grill this, and I had potatoes sliced, slathered in butter and wrapped in foil, and a plan to grill the asparagus - and ran out of gas for the grill.

So, yeah, you can do this in the oven!

From The Joy of Grilling by Joe Famularo

1/4 cup soy sauce
1/4 cup cream sherry
2 tsp sugar
2 tsp fresh minced ginger
2 tsp fresh minced garlic

Combine all on small bowl or glass measuring cup. Place salmon fillet(s) in ziploc and add marinade. This is a marinade that can be done an hour or 12 hours before cooking. I usually reserve a few spoonfuls (prior to dumping on the fish!) for dipping as well. Grill as usual, OR (apparently) bake at 375 until thickest part of salmon is cooked but moist (about 15 minutes depending on thickness.

I served this with russet potatoes, sliced thin, with butter and wrapped in foil; roasted asparagus with a sharp cheddar sauce; and strawberry-rhubarb crumb pie for dessert (see next blog entry!)