Ingredients:
8 salmon fillets, 4 oz. each
4 Tbsp. Honey Ginger White Balsamic
1 tsp. Toasted Sesame Oil
1/2 cup peanut oil
4 Tbsp. soy sauce
4Tbsp. green onion, chopped
3 tsp. brown sugar
2 garlic cloves
1 tsp. ginger, ground
2 tsp. red pepper flakes, ground (may use Chipotle Olive Oil)
1/2 tsp. salt
8 salmon fillets, 4 oz. each
4 Tbsp. Honey Ginger White Balsamic
1 tsp. Toasted Sesame Oil
1/2 cup peanut oil
4 Tbsp. soy sauce
4Tbsp. green onion, chopped
3 tsp. brown sugar
2 garlic cloves
1 tsp. ginger, ground
2 tsp. red pepper flakes, ground (may use Chipotle Olive Oil)
1/2 tsp. salt
In a medium bowl, combine everything except the salmon fillets. Whisk ingredients well to form the marinade. Place salmon fillets in a medium, nonporous glass dish. Pour marinade over the salmon. Cover and marinate the fish in the refrigerator for 4-6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate. 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 halfway through the cooking.
Tent with tinfoil and rest salmon for 15 minutes, then serve.
