Firecracker Salmon
Ingredients:
- 4 (4-ounce) boneless salmon fillets
- ¼ cup peanut oil
- 2 tablespoons tamari (soy sauce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped green onions
- 1½ teaspoon brown sugar
- 1 clove garlic, minced
- ¾ teaspoon ginger, grated
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon sesame oil
- ⅛ teaspoon salt
Directions:
1. Place salmon fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours.
2. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. After cooking, skin on fish should pull off easily.
Yield: 4 servings.
The Kitchen > Rogue Gourmet Cookbook > Fish > Firecracker Salmon
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