A blend of sweet and spicy, this salmon dish is a great one to try next time you light up the grill. Since there is sugar in the marinade, make sure to oil your grill grates well, or wrap each fillet loosely in heavy foil and place directly on the grill to prevent sticking.
4 (4- to 6-ounce) boneless, skinless salmon fillets
1/4 cup peanut oil
2 tablespoons rice vinegar
2 green onions, thinly sliced
2 tablespoons low-sodium soy sauce
1 (1-inch) piece fresh ginger, peeled and grated
1 1/2 teaspoon firmly packed brown sugar
1 teaspoon light sesame oil
1/2 teaspoon crushed red chile flakes, plus more to taste
1 clove garlic, finely chopped
2 whole jalapeño or serrano peppers
In a small bowl, whisk together peanut oil, vinegar, green onions, soy sauce, ginger, brown sugar, sesame oil, chile flakes and garlic. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coat evenly. Cover and refrigerate for 4 to 6 hours.
Prepare a grill for medium heat cooking, oiling the grill grates as needed. Remove salmon from the marinade, shaking off any excess. Arrange salmon and peppers on the grill grates. Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes. (Alternatively, wrap each fillet in foil to form a packet and grill for 20 to 25 minutes.) Grill peppers, flipping frequently until soft and evenly charred, about 8 minutes. Slice and scatter over the top of grilled salmon and serve.
Per Serving:220 calories (90 from fat), 10g total fat, 1.5g saturated fat, 80mg cholesterol, 130mg sodium, 1g carbohydrates, 28g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.