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
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.