This recipe is a new favorite. Marinating the fish is a must; it will be fall-apart tender. Serve with sauteed vegetables and rice for a truly mouthgasmic experience.
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar (or honey)
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes (or a squirt of Sriracha sauce)
1 teaspoon sesame oil (optional, substitute with more peanut oil)
1/2 teaspoon salt
1. Place 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.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill 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.
** I cooked my salmon in a pan on the stove and it turned out lovely.
**In the leftover sauce, I sauteed fresh green beans and practically collapsed from sheer delight.