• 5 tablespoons soy sauce
• 1 teaspoon minced peeled fresh gingerroot
• 3 tablespoons honey
• 2 tablespoons medium-dry sherry
• 2 tablespoons white wine vinegar
• 2 fresh CHRISTOPHER RANCH California garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 2 pounds salmon steaks

In a bowl whisk together soy sauce, gingerroot, honey, sherry, vinegar and the garlic paste. Add the salmon and let it marinate in the soy mixture, turning it once, for 5 minutes. Transfer the salmon, reserving the marinade in a small saucepan, to the oiled rack of broiler about 6 inches from the heat and cook for 5 minutes. While the salmon is cooking, boil the reserved marinade until it is reduced by half. Brush the salmon with some of the marinade, turn it, and brush it with the remaining marinade. Broil the salmon for 5 minutes more, or until it is springy to the touch and just cooked through, transfer it to a cutting board.

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