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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Had this at my sisters and had to find the recipe on the web. Even folks who don't care for salmon love this recipe. I tweaked it a little to lower the sodium and fat. Update: I bought some frozen salmon, made the marinade, and poured into Seal-A-Meal bags with the frozen salmon, and put all in the freezer. Defrosted in the frig overnight. Yum, yum. Pulling the air out with a Seal-A-Meal or Food Saver draws the marinade deep into the fish. Also used the marinade on a very thick sirloin steak for two. Wow! Going to try it on chicken, too. Ingredients:
8 (4 ounce) salmon fillets |
1/2 cup peanut oil |
1/4 cup light soy sauce |
1/4 cup balsamic vinegar |
1/4 cup green onion, chopped |
1 tablespoon brown sugar |
2 garlic cloves, minced |
1 1/2 teaspoons ground ginger |
2 teaspoons crushed red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Whisk together all ingredients except filets in medium bowl.
2. Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
3. OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
4. Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
5. Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
6. Grill 10 minutes per inch of thickness, turning halfway through cooking.
7. NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).
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