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Monday, March 29, 2010

Grilled Salmon

Now that the weather is changing it's time to start outdoor grilling. Usually I grill straight through the winter, but the snow this year was so overwhelming that I just stayed inside! One of my favorite grill foods is salmon because it's very forgiving. Some more delicate fish is easy to over cook on a grill, but salmon seems to stand up to the high heat and always turns out great. Here is a really good marinade that I use:

1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Wisk all of the ingredients together. Place salmon filet's in a zip lock bag and pour in the marinade. Refrigerate for 2 to 4 hours.

To cook, place filets on a hot grill and cook for about 10 minutes per inch of thickness. I usually cook it for about 7 minutes with the skin side down and turn it over and cook the other side for just a couple of minutes.

A great side to this is grilled asparagus. Just place the trimmed spears on a plate, drizzle with olive oil, sprinkle with a little salt and pepper and put on the grill for about 5 minutes. When you take it off the grill, I like to sprinkle a little Parmesan cheese on top. Yum!

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