It’s grilling season. I love it. We grill year-round, but in the winter we have to really want something to get out there in the freezing cold. We go crazy grilling in the summer. Sometimes, I even plan the whole meal to be grilled, grilled veggies, grilled bread, and of course the entree as well. It is also awesome that Ethan mans the grill and is amazing at it. I prep all of the ingredients, then he whisks them away, and I have time to clean the kitchen up, get drinks, plates, etc. It really is the perfect dinner, in my opinion, so get ready for lots of grilling recipes!
This salmon was amazing, it had great flavor, definitely a little spicy, hence the firecracker. I loved this meal, mainly because the flavor profile didn’t cover up the salmon taste. I served this with sriracha grilled broccoli and soy roasted potatoes.
You could always make this on a grill pan inside or just in an iron skillet.
Ingredients: 4 Salmon Filets, 6 oz. each, skin-on 1/2 cup of Peanut Oil, vegetable oil will also work 4 tablespoons of Soy Sauce 4 tablespoons of Balsamic Vinegar 4 tablespoons of Green Onions, chopped finely 3 teaspoons of Brown Sugar 2 cloves of Garlic, minced 1 1/2 teaspoons of Ginger, ground 2 teaspoons of Crushed Red Pepper Flakes 1 teaspoon of Sesame Oil 1/2 teaspoon of Salt
First, place the salmon in a plastic bag or container for marinating.
Now, in a medium bowl, mix together the oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil, and salt. Pour over the salmon and marinate for 4-6 hours.
When ready to grill, preheat the grill to medium-high heat. Lightly brush the grates with oil. Place the salmon down, skin-side first, and grill for 10 minutes per inch thickness; flipping half-way through. We grilled ours for 8 minutes and it was perfect.
The Barbee Housewife
Source: All Recipes