Recipe: Pacific Rim Style Brine for Salmon for the Grill

Makes about 1 quart brine

- 3 tablespoons kosher salt
- ½ cup packed light brown sugar
- 4 cups water
- ½ cup soy sauce
- 2 tablespoons finely minced fresh garlic
- 2 tablespoons finely minced fresh ginger
- About 4 pounds salmon fillet

1. To prepare the brine: Add salt and brown sugar to water and mix until they are dissolved. Stir in soy sauce, garlic and ginger. Refrigerate unused brine for up to 10 days.

2. To brine and cook fish: Place salmon in brine, enough to totally cover fish. If needed, weight down salmon by placing a plate or plastic bag filled with water on top of fish to keep it submerged. Marinate fish in brine, refrigerated, for 3 to 4 hours only; do not over-brine fish.

3. Remove fish from brine and lightly rinse off with cold water. Throw away used brine immediately.

4. Refrigerate fish, covered, till ready to cook. Grill the fish in your usual way, but do not salt the fish. Taste after cooking to see if salt is needed — it probably won't be.

Chef's note: This brine is also great for brining chicken breasts, scallops or pork chops.

©2004 by Kathy Casey Food Studios