1 cup soy sauce
1/8 cup red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
4 salmon steaks
Lemon wedges
Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours.
Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade.
Serve with lemon wedges for accompaniment.
Makes 4 servings.