When we asked Brett French, the outdoor editor of the Billings Gazette, how to make the delicious marinade he made after a day of fishing on Fort Peck with the Captain, here’s what he said:
“Depends on how much you want. Here’s a small batch.”
- 1/4 cup soy sauce
- 1 tablespoon brown sugar (more if you like it sweeter)
- 1 clove fresh garlic or 1/4 teaspoon garlic powder
- 1 tablespoon dry sherry (vodka or a dry white wine would also work)
- 1/2 tablespoon fresh chopped or dry ginger
- Optional add ins:
- 1 tablespoon sesame oil
- Dash of Five Spice (a little goes a long way)
- 1 green onion chopped
(Marinate the salmon for about a half hour, an hour tops)
