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Barbecued Salmon With Raspberry Teriyaki Sauce

fish, bbq

1 tablespoon teriyaki sauce
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tablespoons brown sugar
4 salmon steaks; each about 1/2 pounds
1/2 teaspoon cornstarch
1/2 cup fresh raspberries

Mix together teriyaki sauce, oil, vinegar and brown sugar. Reserve 1/2 cup of this marinade for sauce. Place salmon steaks in shallow glass bowl or in heavy plastic bag. Add marinade, turn to coat. Let stand for 30 minutes at room temperature, or up to 2 hours in refrigerator, turning often. Remove steaks from marinade. Grill 4 inches from hot coals or on medium-high setting of gas barbecue, brushing often with marinade and turning steaks once, until fish flakes with fork. (Cooking time depends on thickness of steaks.) Meanwhile, make sauce by blending cornstarch into reserved marinade. Mash 1/4 cup of the raspberries and add to sauce. Cook over medium heat, stirring constantly, until mixture comes to boil and is clear. Strain sauce to remove seeds; add remaining raspberries. To serve, spoon sauce onto 4 plates. Place salmon steaks over sauce.

Contributor: Canadian Living - July, 1986

Yield: 4 servings

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