There’s nothing like a whiff of charcoal on the evening air to make me think all’s right with the world. SAM
1 1/4 cups firmly packed light brown sugar
1 cup dry white wine
1 cup soy sauce
1 medium onion, thinly sliced
1 (1-inch) piece of ginger, thinly sliced
3 cloves garlic, diced
4 salmon steaks (about 2 pounds)
Place the salmon in a shallow dish. Combine the brown sugar, wine, soy sauce, onion, and garlic and pour over the salmon. Cover and refrigerate for 8 to 12 hours, turning occasionally. Spray the grill with nonstick cooking spray and prepare the charcoal. Grill the salmon 4 to 6 inches above the coals for about 30 minutes or until it flakes easily with a fork.
Makes 4 servings.