Hartley Gale

Salmon Teriyaki

8 salmon steaks (about 1-inch/2.5 cm thick) 8
1 bottle (21 oz/600 mL) teriyaki sauce 1
(such as Soy Vay brand)
2 tbsp sesame seeds 30 mL
Vegetables for grilling: sweet onions, zucchini,
cherry tomatoes and sweet green and yellow peppers
Balsamic vinegar

In large bowl, pour teriyaki sauce over salmon steaks and sprinkle with sesame seeds. Cover and refrigerate for 8 hours.
Preheat barbecue to medium heat. Remove salmon from marinade, discarding excess marinade. Grill, covered, for about 10 minutes, turning halfway through or until salmon just flakes easily with a fork. Meanwhile, slice vegetables for grilling. Grill alongside salmon. Sprinkle vegetables with balsamic vinegar before serving. Makes 8 servings.