1 side of salmon, about 2 pounds
1/4 cup soy sauce
2 tablespoons chopped fresh mint
2 tablespoons grated gingerroot
2 tablespoons rice vinegar
1 tablespoon sesame oil
Lemon wedges

Preparation Instructions:

Cut salmon crosswise into 6 portions just to, but not through skin. Place on platter. In bowl, combine soy sauce, mint, ginger vinegar and sesame oil, pour over salmon. Cover and refrigerate for 15 minutes.

Transfer salmon, skin side down, to greased grill over medium heat. Brush with any remaining marinade. Close lid and grill until fish flakes easily when tested, about 20 minutes. Serve with lemon wedges. Makes 6 servings.