It’s
too cold outside to grill, so pull out those George Forman Grills you all
got for Christmas!
Grilled
Salmon
This quick-fix meal only takes a few minutes to prepare—just be sure
to allow enough time to marinade. If
you don’t like fish, this marinade goes nicely with chicken breasts as
well. Serve with wild rice
and steamed or grilled veggies.
INGREDIENTS
- 4 (4
ounce) fillets salmon
- 1/4
cup peanut oil
- 2
tablespoons low sodium soy sauce
- 2
tablespoons balsamic vinegar
- 2
tablespoons thinly sliced green onion
- 1 1/2
teaspoons brown sugar
- 1
clove garlic, minced
- 3/4
teaspoon ground ginger
- 1/2
teaspoon crushed red pepper flakes
- 1/2
teaspoon sesame oil
- 1/8
teaspoon sea salt
DIRECTIONS
- Whisk
together peanut oil, soy sauce, balsamic vinegar, green onions,
garlic, brown sugar, ginger, red pepper flakes, sesame oil, and salt.
Place fish in a glass dish, and pour marinade over all. Cover with
plastic wrap, and refrigerate for 4
to 6 hours.
- Preheat
barbecue grill or plug in the George Foreman.
- Spray
grill with cooking spray, and adjust height to 5 inches from coals.
Remove salmon from marinade, and place on grill. Grill for 10 minutes
per inch of thickness, measured at thickest part, or until fish just
flakes when tested with a fork. Turn halfway through cooking (if
cooking on a two-sided indoor grill, you do not need to turn).
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