Wendell's Soy Ginger Salmon

Wendell made this a couple of nights ago.  He said that the recipe came from the Crave section in the Star Advertiser, but all I have is a photo that he took of the recipe. It says that the recipe is adapted from "The Ohana Grill Cookbook". 

It calls for maple syrup and turned out very moist and ono.

I ate it on tofu with choke furikake . . . healthy and not so healthy. 

4 (1/2 pound) salmon fillets

sesame seeds and furikake for garnish (optional)

Marinade:

1/4 cup reduced-sodium shoyu

1/4 cup maple syrup

3 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon minced ginger

Whisk marinade ingredients together.  Reserve 1/4 cup marinade in refrigerator.

Place fish in zip-loc bag or a container. Add marinade and refrigerate at least 1 hour or preferably overnight.

Heat a clean and oiled grill to medium-high. Remove fillets from marinade and place skin side down on grate.  Grill about 9 minutes, basting with reserved marinade.

Garnish with sesame seeds and furikake, if desired.  Serves 4.