Firecracker Salmon

Another great recipe from Susan!

Firecracker Salmon

4 to 8 (4-oz) fillets salmon

1/2 cup peanut oil

4 Tbsp. soy sauce

4 Tbsp. balsamic vinegar

4 Tbsp. green onions, chopped

3 tsp. brown sugar

2 cloves garlic, minced

1 1/2 tsp. ground ginger or 1 Tbsp. fresh ginger

2 tsp. crushed red pepper flakes

1 tsp. sesame oil

1/2 tsp. salt

Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours (or overnight).

Line dish with parchment paper and bake salmon at 350 F. for 15-20 minutes, or until fish flakes with a fork.

Or grill the fillets for 10 minutes per inch of thickness, measured at the thickest part. Turn over halfway through cooking.