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2 salmon fillets (2 1/2 to 3
lb. each) or 4 to 5 lb.
salmon steaks, cut 1-inch
3/4 c. fresh apple cider
6 Tbsp. soy sauce
2 Tbsp. unsalted butter
1 large garlic clove, crushed
through a press
sprigs of fresh parsley or
coriander and lemon slices
for garnish

In a small noncorrodible saucepan, combine the cider and
soy sauce. Bring to a boil over high heat, reduce the heat to
moderate and simmer for 3 minutes. Add the butter and garlic
and continue cooking, stirring occasionally until liquid
thickens enough to coat the back of a spoon (about 20 minutes).
Remove the marinade from heat. Let cool to room temperature.
Pat the salmon fillets dry and place them skin side down on a
rack. Brush the marinade evenly over the salmon. Let stand at
room temperature for 30 minutes. Light the grill. When coals
are hot, oil the rack and place the salmon skin side down on
the grill. Tent with aluminum foil and bake until the flesh is
still slightly translucent in the thickest part (about 15 to 20
minutes). Serve garnished with lemon slices and parsley.

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