8 salmon fillets (Not whole fillets, meal size fillets)
1/3 cup extra virgin olive oil
1 teaspoon sesame oil
5 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons honey
3 teaspoons brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes, more or less to taste (I like more) ;D
1/2 teaspoon salt (optional)
2 green onions chopped
3 cloves garlic minced
Place salmon fillets in large resealable plastic bag. In a seperate medium bowl, combine the rest of the ingredients.
Whisk together well, and pour over the salmon in the plastic bag.
Remove the air from the bag and seal tightly.
Marinate the salmon fillets in the refrigerator for 8 hours or overnight.
Remove from bag and wrap the salmon fillets tightly in aluminum foil.
Spray the inside of the aluminum foil with non-stick cooking spray before adding salmon.
Lightly oil grill grates. Grill the salmon for 15 minutes per inch of thickness on a medium hot grill, or until salmon flakes with a fork.
Turn Salmon over halfway between grilling.
This is sooooo good, Enjoy !
Looks good dbrown1 I'll have to add that to the big long list of things to try. There is just to many recipes on here. Not that i"m complaining. Looks like we're the only ones still up.
Yes so it would seem lol... I think you will really enjoy this recipe it is pretty amazing
Thanks for sharing Dbrown1!
Last week I was given salmon from two different friends so I have no excuse to try it.
Just got to get me some green onions now :D
Carolyn
Hope you like it Carolyn, it is one of my favorites.
David
This does sound good.
I have one question, do you skin the fillets be for you cook ?
Yes I do .. sorry forgot to mention that.
Thanks
This does sound tasty
Thanks for sharing dbrown1. My next batch of salmon will be cooked like that.
HR
You've got my attention with that recipe, DB1...looks scrumptious (and I'm REAL picky about my salmon! ;) ) I'm going to give it a shot with some white King steaks with the following mods....
1. I'll Reveo for 20 minutes instead of overnight in the reefer
2. I'll stick with my standard 3 min per side instead of the 15+ mins....(my steaks are always cut at 1.25" thickness)
I'll let you know the outcome but my mouth is watering just thinking about trying your new recipe...ThanX for sharing!!
You're welcome please lemme know the outcome can't wait !
to each his own...but I gotta say, and not to be a hater of your post because you have presented it thoughtfully and obviously it's something you are rightfully proud of.
But ---- With great quality salmon (I prefer wild caught Alaskan varieties) I don't see a need to fuss with the basic rich flavor profiles. I can see that with the farm-raised stuff you might want to alter or even augment with some heavy additional flavors.
Good wild caught salmon seasoned with just a bit of sea salt, some fresh ground pepper a spritz of canola or safflower oil to help heat conduction and reduce any sticking --- then grill that salmon over a clean charcoal fire (Of course I use infrared gas-powered too) is all I need.
And grilled crispy salmon skin is a tasty garnish that I love to keep for the cook!
CB I hear ya, savor the flavor... I guess after living in Alaska my whole life eating salmon at least twice a week every week I just need a little variety ;D . This recipe is out of this world it is sort of an asian influence to salmon. If you ever get tired of eating your salmon "plain" give this a try.
Quote from: dbrown1 on October 03, 2009, 02:57:26 AM
CB I hear ya, savor the flavor... I guess after living in Alaska my whole life eating salmon at least twice a week every week I just need a little variety ;D . This recipe is out of this world it is sort of an asian influence to salmon. If you ever get tired of eating your salmon "plain" give this a try.
That's exactly what my response would be too! :D
When you have that much salmon you're looking for a variety of ways to cook it both plain and not-so-plain.
I bet you have a healthy heart with all that omega oil! :D
I'm going to try your recipe this week...can't wait,
Carolyn
Sounds great dbrown. Some of wish we had your problem of eating great salmon at least twice a week. :D
Quote from: dbrown1 on October 03, 2009, 02:57:26 AM
CB I hear ya, savor the flavor... I guess after living in Alaska my whole life eating salmon at least twice a week every week I just need a little variety ;D . This recipe is out of this world it is sort of an asian influence to salmon. If you ever get tired of eating your salmon "plain" give this a try.
I certainly understand and appreciate CB's taste.... DB1 has given an excellent response....anyone reading this thread must recognize that us Alaskans are not only blessed with tasty critters, we can also be, well, a bit eccentric in our tastes...we even have a fellow up here that has actually made a living off of promoting Spam! ( http://flybynightclub.com/ ) I've savored "cooked-on-the-beach-over-a-campfire-grill-with-salt-and-pepper" salmon and gorged on superb salmon slathered in spicy "stuff" and can only say that in my own taste experience, variety is indeed the
spice of life!! ;)
Quote from: Kummok on October 03, 2009, 11:48:36 AM
we can also be, well, a bit eccentric in our tastes...
[/quote]
Kummok, I am reminded of a quote by Bertrand Russel:
" Do not fear to be eccentric in opinion, for every opinion now accepted was once eccentric."
HR
Your "reminded" reminds me of a quote by Oscar Wilde (and I HATE to quote Oscar Wilde!! :'( ...but it's appropriate here ;) ) "I have the simplest of tastes. I'm always satisfied with the best." ;)
I hate to quote Oscar Wilde too but your quote is excellent.
Do you mind me quoting you quoting him?
HR
I think I'm starting to lose track?!?!? ;)
Quote from: dbrown1 on October 03, 2009, 02:57:26 AM
eating salmon at least twice a week every week I just need a little variety ;D
I wish I had that dilemma. ;D
Quote from: OU812 on October 05, 2009, 05:42:26 AM
Quote from: dbrown1 on October 03, 2009, 02:57:26 AM
eating salmon at least twice a week every week I just need a little variety ;D
I wish I had that dilemma. ;D
Ditto. We can eat it twice a week, but it is usually that farmed chit from South America, and very expensive..
Quote from: squirtthecat on October 05, 2009, 05:51:56 AM
Quote from: OU812 on October 05, 2009, 05:42:26 AM
Quote from: dbrown1 on October 03, 2009, 02:57:26 AM
eating salmon at least twice a week every week I just need a little variety ;D
I wish I had that dilemma. ;D
Ditto. We can eat it twice a week, but it is usually that farmed chit from South America, and very expensive..
Average 8.99 per lb here, fresh form the meat dept, they say its fresh but being thousands of miles form any waters that hold salmon how fresh can it be.
Well let me see what my haul looks like next year and then we can "Talk" .
Remind me around mid July ;D