LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 cloves garlic, minced
2 T oil
1 T grated fresh ginger
1/2 c orange juice
1/4 c hoisin sauce
1/4 c whiskey
2 T soy sauce
1 medium orange cut into thin slices, each slice cut in half
4 to 6 salmon steaks or fillets (about 8 ounces each)
Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients, except the salmon, and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil. Grill over medium-high heat with the cover down about 10 minutes. Bruch with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion.
Makes 4 to 6 servings.