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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALMON-TERIYAKI" "M" "2/12/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SALMON TERIYAKI" "salmon teriyaki, soy sauce marinade with ginger, apple juice, vinegar and onions"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Canyon Ranch's Salmon Teriyaki.
.PP
Exquisite melding of flavors.
.PP
An excellent dish for a dinner party: easy preparation beforehand, 
ca 20 minute lead time but no work when time to cook, 
and guaranteed success.
.PP
From Arizona Daily Star, 9/23/1998, Taste section.
Also likely to be in the book, "Great Tastes - Healthy Cooking From Canyon
Ranch".
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric blender"
.IG "" "large baking dish"
.sp
.IG "1-1/2 lb" "salmon steaks"
or \fIsalmon filets\fP
.sp
.IG "1/2 cup" "low-sodium soy sauce"
.IG "2 Tbsp" "rice vinegar"
or \fIwhite vinegar\fP
.IG "2 Tbsp" "garlic,"
chopped
.IG "1/4 cup" "fresh ginger,"
finely chopped, or 1 Tbsp \fIground ginger\fP
.IG "1-1/2 cup" "thawed apple juice concentrate"
.sp
.IG "1/2 cup" "green onions,"
finely chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Combine and blend the liquid ingredients and the garlic and ginger.
This amount of marinade is generous, and can be used for a 
larger amount of salmon if the baking dish is not too large.
After blending, stir in the green onions.
.SK 2
Divide the salmon into 4 6-ounce portions, of about the same height and
shape (or for those with small appetites, 6 4-ounce portions).
.SK 3
Pour the marinade over the salmon arranged in the baking dish, and
let marinate for at least 1 hour at room temperature, or up to 8 hours
in refrigerator, depending on flavor desired.
Turn salmon occasionally to distribute marinade evenly.
.SK 4
Preheat oven to 350 F, or 400 F if heavy baking dish or much liquid;
when put dish in oven reduce temperature to 350 F if preheated at 400 F.
Bake salmon in marinade for 8-10 minutes until the fish flakes easily.
Large amounts of salmon and marinade and a heavy dish take longer,
perhaps 20 minutes.
.sp
Do not overcook: better slightly underdone salmon, barely translucent,
than dry salmon.
The liquid may not simmer during cooking, except perhaps at the very end.
.SK 5
Spoon some marinade over each serving.
Garnish with lemon wedges or slices.
Accompany with rice or a risotto, and follow with a salad.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
preparation of the meat (removing skin from filets, slicing into portions)
may be tedious, but otherwise a straightforward recipe.
.I Time:
except for marinating time, about 40 minutes preparation and 20 minutes
cooking.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
