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6 Wild Alaskan Coho Salmon Steaks (about 3lbs)

1/3-cup extra virgin olive oil

2 tbs lemon juice

2 tbs soy sauce

tsp sesame oil

cup breadcrumbs

Salt and pepper


In a bowl whisk the olive oil, lemon juice, soy sauce, and sesame oil until slightly thickened and place on a platter.

Spread the breadcrumbs on another platter.

Salt and pepper the salmon, place on the olive oil mixture turning several times to coat the salmon and then place on the bread crumbs turning to make sure that the crumbs adhere to the salmon.

Cover with plastic wrap and place in the refrigerator for 1 to 2 hours.

Pre-heat the grill for about 15 minutes, spay with oil, and place the salmon directly over medium high heat for 7 to 8 minutes. Baste with marinade and turn the fish over for another 7 to 8 minutes until it flakes.

Serve immediately with fried rice.

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