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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 8 servings The following items or measurements are not included below: 4 tablespoons balsamic vinegar |
||
| Calories 186 | ||
| Calories from Fat 151 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 663mg | 27% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 3.3g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.2g | ||
| Protein 6.0g | 12% | |
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A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado).
SERVES 8
Ingredients
- 2-8 salmon steaks (4-6 oz. ea., or a couple large filets) or chicken breasts (4-6 oz. ea.)
- 1/2 cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1/2 onion, chopped
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 1/2 teaspoons fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (more if you're brave or insane)
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
Directions
1
Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.2
Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1” of thickness at thickest point of filet).
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
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Featured Reviews for This Recipe
From: HSMOM24
On May 23, 2009
Wow!! My husband and I made this for dinner last night, and it was wonderful! All 4 of our kids gobbled it up, even the one that doesn't normally like fish. We marinated it for 6 hours, and I think I'll do it longer next time just to help the thicker part of the fillet soak in the flavors. Thank you for sharing this recipe!
From: berniluvstocook
On Mar 16, 2009
I have used this recipe many times, and I haven NOT reviewed it. What was I thinking?? It is wonderful. I am going to do it today with Salmon. It leaves it tasty and moist. I have made it with the chicken, and everyone couldn't belive how moist it is. Great recipe!
From: PennyG
On May 7, 2006
This was very good. Company good! I didn't have any peanut oil so I used canola oil and only 1/4 cup. I put foil poked with holes on the grill and spayed it with oil because I was afraid of the fish sticking and falling through the grill. Worked out great. Will definatly make again. Thanks for posting.
From: CHEF-BOY-I-BE
On Nov 8, 2005
This recipe was simply OUTSTANDING! Instead of all ground ginger, I also added in some fresh ginger (I love fresh ginger). I also added a little more garlic to mine as well. Finally I cooked it in the oven for 15 minutes, re-marinated it and flipped it over, cooked another 15 minutes, repeated marinating and flipping, and cooked a final 15 minutes. Did not overcook at all and was MARVELOUS! Very tasty, and easy to make! Highly recommended for anyone to try this recipe... it's a definite keeper! Thanks for sharing it with us all!
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