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Prep 20min
Total40min
Servings16
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Ingredients
2
tablespoons soy sauce
2
teaspoons white wine vinegar
1
teaspoon vegetable oil
1/2
teaspoon grated gingerroot
1/2
pound salmon fillet
1/2
cup wasabi mayonnaise (from 11-ounce bottle)
16
round wheat crackers
1
medium green onion, thinly sliced (1 tablespoon)
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Steps
1
Heat coals or gas grill for direct heat. Mix soy sauce, vinegar, oil and gingerroot in small shallow container. Place salmon in mixture, skin side up. Let stand 10 minutes.
2
Cover and grill salmon, skin side down, 4 to 6 inches from medium heat 10 to 12 minutes, brushing once with marinade, until salmon flakes easily with fork.
3
To serve, spread mayonnaise on crackers; top each with about 1 tablespoon flaked salmon, additional mayonnaise and green onion.
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If you can't find wasabi mayonnaise, mix 1 tablespoon horseradish into 1/2 cup plain mayonnaise.
Instead of crackers, you may want to try this Asian-style salmon on toasted baguette slices.
For a dill version, mix 1 tablespoon chopped fresh dill weed with ½ cup plain mayonnaise to use in place of the wasabi mayo.
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