|Firecracker Grilled Alaska Salmon|
"These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a easy stir-fry of baby corn, shiitake mushrooms and snow peas."
- eight (four ounce) fillets salmon
- half cup peanut oil
- four tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 4 tablespoons inexperienced onions, chopped
- three teaspoons brown sugar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons beaten pink pepper flakes
- 1 teaspoon sesame oil
- half teaspoon salt
|Prep : 20M||Cook : 8M||Ready in : 6H40M|
- Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, inexperienced onions, brown sugar, garlic, ginger, crimson pepper flakes, sesame oil and salt. Whisk together properly, and pour over the fish. Cover and marinate the fish in the refrigerator for four to 6 hours.
- Prepare an outdoor grill with coals about five inches from the grate, and lightly oil the grate.
- Grill the fillets five inches from coals for 10 mins in keeping with inch of thickness, measured at the thickest component, or till fish simply flakes with a fork. Turn over midway thru cooking.
- Reynolds® Aluminum foil may be used to hold meals wet, cook it flippantly, and make easy-up simpler.
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