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Bone Suckin' Yaki Salmon

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Bone Suckin' Yaki, 3/4 cup
Frozen Limeade, 6 oz, thawed
Olive Oil, 3/4 cup
Garlic, 2 tsp., minced
Fresh Rosemary, 2 tsp. chopped
Salmon Steaks or Fillets, 4 (4 to 6 oz. each)

Combine Yaki, limeade, olive oil, garlic and rosemary in a flat dish (or gallon size zip-lock bag). Rinse glaze from salmon, using cold water; pat dry and place in marinade. Turn to coat and refrigerate 30 minutes. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium high heat.

Remove salmon from marinade and place in pan. Cook uncovered, 3-4 minutes, until brown. Turn salmon over, cover pan tightly and reduce heat to medium. Cook an additional 5-8 minutes or just until opaque throughout. Pour rest of marinade in a small sauce pan and heat thoroughly. Use as an extra sauce over salmon or over a side dish of rice. This is a 45 minute meal (including marinating time.) This serves 4.

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