The dipping sauce will keep in the refrigerator, covered, for several weeks. Warm sauce over medium-low heat on stove before serving. Use as a marinade on steaks or shrimp too.
2 cups soy sauce
2 tablespoons canola oil
8 pieces crystallized ginger
2 garlic cloves, minced
3 cups sugar
6 (4-ounce) salmon fillets
2 (12-ounce) packages broccoli slaw
1/4 cup green onions, chopped
1 tablespoon sesame seeds, toasted
Salt and pepper to taste
How to Make It
Combine first 4 ingredients in a small saucepan over medium heat. Stir in sugar. Cook for 10 minutes or until sugar dissolves, stirring occasionally. Remove from heat. (Mixture will thicken.) Reserve 1 1/2 cups soy mixture, and set aside.
Brush both sides of salmon evenly with remaining soy mixture; cover and let stand 10 minutes.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes with a fork.
Toss together broccoli slaw, green onions, sesame seeds, and 1/2 cup reserved soy mixture; top with grilled salmon. Season with salt and pepper to taste. Serve with remaining reserved 1 cup soy mixture for dipping.
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Sauce was excellent. I omitted sesame seeds. Instead of salmon fillets used frozen salmon patties (like hamburger patties). I mixed the ingredients and marinated the burgers, then baked them at 375 for 20 minutes. Reduced the remaining sauce and then tossed it with the slaw. It was delicious!! I made the soy/ginger/sugar reduction again and tossed it with kale and it was also really good. Would definitely recommend.
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