Reuben was Papa Smurf's business partner. I don't know if he created this particular version of a teriyaki marinade, but that's what we always called it. I've only had it on steak, but there's a note on the recipe card that it works with chicken and fish. Reuben loves salmon, so I'm sure it tastes good on it.
This is definitely a grilling marinade. Leave the meat in it overnight, then heat up the barbecue. The honey carmelizes into the meat and really brings out the juices.
I decided to try out the garlic press. It's been in the drawer for a couple of decades, but I never think to use it because I never had one before. There's another press of some kind in there. It's either a larger garlic press or a small potato ricer. Anyway, I wasn't impressed. Yes, the garlic came out very fine with almost no effort, but half of the clove was still in there, and I had to re-press the mashed bits. Even still, not all of it went through the holes and I just dropped the smushed parts into the marinade. And then I had to clean the press. In all, I didn't save any time, but my nails did not pick up the garlic smell.
*1/4 C soy sauce
1/2 C vegetable oil
3 Tb honey
1 Tb white vinegar
1/4 Tb ground ginger (I used fresh because I had some, and it was really good)
1 clove garlic, minced
1/2 C onion, minced
Beat together soy sauce, oil, honey, and vinegar. Stir in ginger, garlic, and onion. Pour over meat and marinate - covered, in the fridge - at least 8 hours. Turn meat every few hours to distribute marinade evenly. Cook according to recipe.
Difficulty rating π