Chinese Barbequed Salmon

• 3 tablespoons dry white wine
• 3 tablespoons dark soy sauce
• 2 tablespoons brown sugar, tightly packed
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 12 lbs salmon steaks (1-inch-thick)
• 1 large bunch spinach leaves, stemmed
• 1 medium papaya, peeled, seeded and cut into 1/4-inch-thick slices, for garnish (optional)

1. Stir first 5 ingredients in small bowl until sugar disolves.
2. Place salmon in nonaluminum pan; pour marinade over.
3. Cover and refrigerate 3 hours, turning salmon occasionally.
4. Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
5. Line platter with spinach.
6. Generously grease grill rack.
7. Transfer salmon to grill rack, reserving marinade.
8. Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
9. Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
10. Transfer fish to spinach-lined platter.
11. Spoon marinade over, garnish with papya slices and serve immediately.

white wine, soy sauce, brown sugar, soy sauce, sesame oil, salmon, spinach, papaya

Taken from www.food.com/recipe/chinese-barbequed-salmon-371804 (may not work)