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Firecracker Salmon
Nb persons: 8
Yield:
Preparation time: 10
Total time: 20
Source: http://www.recipezaar.com/Firecracker-Salmon-OAMC-108401
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 |
1Whisk together all ingredients except filets in medium bowl.
2Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
3OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
4Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
5Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
6Grill 10 minutes per inch of thickness, turning halfway through cooking.
7NOTE: 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).
Tip: buy a large salmon fillet from Sam's and cut it into meal-sized portions, then vacuum seal and freeze them in the marinade. Thawing the frozen, sealed bags in warm water takes less than 30 minutes, or about the time it takes to heat up the grill.
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