Oriental-Style Salmon Steaks
From:	Jim, Vancouver, British Colombia, Canada
Comments:	Preparation time: 5 minutes Barbecueing time: 14 minutes Fresh salmon should be refrigerated at 32°F to 40°F [0°C to 4°C], excess liquid drained, packed into airtight containers, and eaten within 3 to 4 days [1 to 2 days when cooked]. or Frozen at 0°F [-18°C], into airtight food containers, immediately after buying.
Servings:	6

1/2 cup [125 mL] Teriyaki sauce 1/4 cup [60 mL] brown sugar 1 cup [250 mL] aperitif wine such as Dubonnet, St-Raphael, ... 6 [1 1/2-inch / 3.75-cm thick] salmon steaks

Into a large bowl, mix together Teriyaki sauce, brown sugar and aperitif wine. Marinate salmon steaks into mixture, for 1 hour maximum, turning steaks every once in a while. Barbecue salmon steaks over preheated barbecue grill, approximately 4 inches [10 cm] from hot charcoals for approximately 7 minutes on each side, until opaque in the center. Turn and brush steaks with marinade 2 or 3 times while barbecueing.