Ingredients
6
6 servings
- •¼ cup brown sugar
- •½ cup hot water
- •½ cup Shiraz wine
- •½ cup soy sauce
- •⅓ cup olive oil
- •3 cloves garlic, minced
- •⅓ teaspoon lemon pepper
- •2 pounds salmon fillets
- •1 tablespoon cornstarch
- •2 tablespoons cold water
Instructions
- In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
- Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
Nutritional Facts
Per 6 servings
- Calories: 455
- Carbohydrate: 13g
- Fat: 26g
- Fiber: 0g
- Protein: 35g
- Sugar: 9g
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