(Yield: 4 servings)
1/4 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 tablespoons Dijon-style mustard
2 teaspoons white wine vinegar
4 salmon steaks, each about 3/4 to 1 inch thick
- Blend together teriyaki baste & glaze with honey & pineapple, mustard and vinegar.
- Place salmon on grill 8 to 10 inches from hot coals; brush with baste & glaze mixture. Cook 9 to 12 minutes, or until salmon flakes easily with fork, turning over and brushing occasionally with the baste & glaze mixture. (Or, place salmon on rack of broiler pan; brush with baste & glaze mixture. Broil 9 to 12 minutes, 4 to 5 inches from heat, brushing with baste & glaze mixture every 2 to 3 minutes and turning salmon over once after 5 minutes.)
NOTE: Swordfish, halibut or sea bass steaks can be used instead of salmon.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.