Glazed Salmon Menu

As the salmon grills, brush it with tamari sauce (a richer, thicker kind of soy sauce), which caramelizes as it cooks.

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One of our Midwest Living editors discovered this marinade-salmon combination in Seattle. As the salmon grills, she brushes it with tamari sauce (a richer, thicker kind of soy sauce), which caramelizes as it cooks. Serve over a bed of rice with grilled asparagus on the side.

Your Menu: Serves 4

Glorious Glazed Salmon

Click here to view the recipe for Glorious Glazed Salmon >>

Grilled Asparagus
Hot Cooked Rice
Iced Green Tea or Ginger-Flavored Tea

Test Kitchen Tips:

Tamari sauce is similar to soy sauce, but thicker. Look for it in the Asian section of your supermarket.

To grill asparagus, place 12 ounces trimmed asparagus in a large disposable foil pan. Drizzle with butter and, if desired, sprinkle with dill, garlic, and pepper. Toss to mix. For a charcoal grill, place foil pan on the rack of an uncovered grill directly over medium coals. Grill for 7 to 10 minutes or until asparagus is crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place foil pan on grill rack over heat. Cover and grill as above.)

Short on time? Look for precooked rice in your supermarket. 1 pouch generally has 2 servings in it, so you'll want to pick up a couple. This rice comes in a variety of flavors and heats up in the microwave for 90 seconds.

Fresh, unpeeled ginger, tightly wrapped, can be refrigerated up to 3 weeks or frozen up to 6 months.

For iced tea, in a medium saucepan bring 4 cups water to boiling. Add 4 to 8 tea bags. Let steep for 3 to 5 minutes. Serve over ice.