Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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.

Kristen Williamson, Cape Coral, Florida
Recipe by Southern Living May 2004

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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