1/2 cup soy sauce
2 tbl. red or white wine
1/2 tsp. ground ginger
1 minced garlic clove
1/2 tsp. ground black pepper
2 lbs. salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
Combine soy sauce, wine, ginger, and black pepper in a large, resealable plastic bag.
Seal, and shake vigorously to mix ingredients.
Add salmon steaks, squeeze out excess air, and seal.
Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
Preheat an outdoor grill for medium high heat.
Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade.
Serve with parsley garnish and lemon slices.
May also wrap salmon in foil, spoon on some of the marinade and bake for 20 minutes at 350 degrees.
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