Firecracker Grilled Alaska Salmon
These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.
- Serves: 8 persons
- 8(4 ounce) fillets salmon
- ½cup peanut oil
- 4tablespoons soy sauce
- 4tablespoons balsamic vinegar
- 4tablespoons green onions, chopped
- 3teaspoons brown sugar
- 2cloves garlic, minced
- 1½ teaspoons ground ginger
- 2teaspoons crushed red pepper flakes
- 1teaspoon sesame oil
- ½teaspoon salt
Step 1Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Step 2Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Step 3Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.