Grilled Salmon 1 pound Salmon filets or steaks ¾- 1 inch thick (wild caught preferred) 2 tablespoons soy sauce 2 tablespoons dry sherry 1 tablespoon brown sugar 1 tablespoon minced fresh ginger root or 1 teaspoon dry ginger 2 cloves garlic, minced 1 green onion (scallion) thinly sliced 1 gallon zip-lock bag 1. Rinse fish with cold water and pat dry with paper towels 2. In zip-lock bag, combine soy sauce, sherry, brown sugar, ginger, & garlic. Add salmon; seal bag and turn to coat. Refrigerate 30 minutes to 1 hour. 3. Prepare VCS grill for medium/ high temperature grilling 400-450 degrees F 4. Place fish on clean, oiled lowest grill surface skin side down. Discard bag and marinade. Cover grill and cook salmon about 7-10 minutes until fish flakes easily with fork 5. Carefully remove salmon to serving platter and garnish with green onions Makes 3-4 servings