Friday, February 8, 2008

Firecracker Grilled Alaskan Salmon

Once you read the recipe through, hopefully you'll smile at the photo above the way I do. That dark clump on top of the salmon? Yah, thats the sauce. I was a little absentminded and left it on too long. It still tasted great, but it wasn't the most photogenic of sauces. Serves me right, for all those times I muttered at too-runny sauces as they ran all over the plate. Can't win.

Dark, clumpy sauce aside, I was really happy with this meal. The marinade/sauce smells amazing and wasn't any trouble to prepare. Please note that the salmon has to soak in the marinade for a few hours... so plan accordingly. I didn't, the first night I wanted to make this, so we had it the next day instead. And even then, I had to run home at lunch to throw it all together. (There's that absentmindedness again!) Rather than use a grill, because I don't have one, I just used a grill pan. I placed a piece of aluminum foil over top when it called for covering.

Oh, and the sauce? I made extra of the marinade and reduced it. You may want to, too, just not as long as I did. :)

Firecracker Grilled Alaskan Salmon
c/o Whole Foods Market Online
http://www.wholefoodsmarket.com/recipes/seafood/salmon_firecracker.html

A blend of sweet and spicy, try this salmon next time you light up the grill. Since it has some sugar in the marinade, make sure to oil your grill well or wrap each fillet loosely in heavy foil and place directly on grill to avoid sticking.

4 Alaskan salmon fillets, 4–6 ounces each
1/4 cup peanut oil
2 tablespoons Soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 clove garlic, minced
1 tablespoon grated ginger
1/2 teaspoon red chili flakes (or more to taste)
1 teaspoon sesame oil
1/8 salt (if desired)

Place salmon fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4–6 hours.

Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 8–10 minutes per inch of thickness, measured at the thickest part. Turn halfway through cooking. (You may also wrap and seal with foil to form a packet). Cook covered, 20–25 minutes on medium-hot grill or until fish flakes easily with a fork.

Per Serving (170g-wt.): 260 calories (120 from fat), 14g total fat, 2g saturated fat, 29g protein, 4g total carbohydrate (0g dietary fiber, 4g sugar), 80mg cholesterol, 800mg sodium

5 comments:

Brilynn said...

You can't go wrong with a great salmon recipe, looks fantastic!

Nina's Kitchen (Nina Timm) said...

As I have a ADHD husband and kids leaning towards it, we try to eat all the essential omega oils and salmon is a great way of doing that. I've also had mishaps with sauces and things, so join the club....

Deborah said...

I have a recipe kind of similar to this, and it's my favorite salmon recipe!! I never though to reduce the marinade, though. What a great idea!

Bellini Valli said...

Garlic, ginger and soy in the sauce..perfect foile for the salmon:D

LisaRene said...

Sounds like a winner.

I have certainly "over reduced" sauces as well. I tend to forget that they will thicken up a bit once removed from the heat.

I've "over reduced" balsamic vinegar a time or two, the result being balsamic candy! Yum.