Piquant Grilled Salmon

As the name suggests this has a pleasant bite to it and leaves a great spicy tang in your mouth.

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I made this for dinner last night, I have really wanted to start cooking out of my comfort zone and in the past it has made an entire new arena of recipes for me. .  I can admit; I am not a huge salmon aficionado, anything that is dreadfully fishy just throws me off, but as usual I am trying to change my palette and have started introducing new things to the dinner table.  My Husband on the other hand loves salmon, and being that he is French he will eat and try almost anything. The flavors of this were phenomenal, I liked it, but my Husband raved about it. I thought the sauce was fantastic, and I believe I will use it on other fish or chicken in the future.

I used some sockeye salmon that was at the local grocer, at $8.99 a pound and with a great red look to it I thought this one was better than the other less bright salmon they were offering.

When put side by side; sockeye with Atlantic, which were my two choices at the grocer, a huge difference is that sockeye salmon, is an oily fish. It has a propensity to be more flavorful, somewhat buttery and the cooked salmon will be moist. Atlantic salmon is almost always farm-raised in ocean pens or cages. Unlike wild salmon the fish are fed a special diet to enhance the color and oil content. The color is a good indication. If it is wild sockeye, the flesh should be a strong red color while farmed Atlantic salmon flesh will be more pink or peach. Given this information, if you are looking for a more distinct flavor go for the sockeye and if you are new to salmon go for the Atlantic. You will find this peachy colored salmon at most of the local grocers and they are a slightly cheaper cut of fish.

This sauce leaves a nice spice in your mouth, but not so much that you can’t eat the fish, if you are afraid or have a tendency to dislike spicy flavors then omit the red pepper flakes or decrease the amount. If you’re like me I tend to be a bit heavy handed with the spice, but in this case it worked wonderfully with the sweet tang of the sauce as well.

I find that a protein such as this is best served with a mild side; I served it with brown rice with cilantro and lime. You want the star of the dish to be your salmon not the accompaniments.

You will need the following to serve 4 people

4 (4 ounce) fillets salmon

1/4 cup peanut oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons green onions, chopped

1-1/2 teaspoons brown sugar

1 clove garlic, minced

3/4 teaspoon ground ginger*

1 teaspoon crushed red pepper flakes

1/2 teaspoon sesame oil

1/4 teaspoon salt

 

* Here is a cool tip for fresh ginger in recipes.  Some people do not use ginger very often and it can be a pain in the butt to have to buy it every time and not finish it.  freeze that little nugget. When you want to use it just grate what you need while frozen and place back in the freezer.  works wonders and you always have fresh/frozen ginger.

When you get your salmon, unless it is a super high end fish market, you will have pin needles in there.  It is best to remove them and not have to worry about them once you serve your meal. I don’t have a special device I just used a clean pair of tweezers, you can feel the bones along the fish, pull out in the direction of the bone and it should be pretty easy.

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Place salmon filets 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. (I marinated mine over night)

IMG_0567IMG_0568IMG_0571 Prepare an outdoor grill at medium heat, about 400 degrees, and lightly oil the grate.

Grill the fillets 5 inches from the heat source for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. Start the grilling skin side down.

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As I have said serve these with a nice refreshing side dish, rice with some simple seasonings will do. I used fresh cilantro and lime.  An amazing meal that I will be sure to try again and would love to make it for dinner guests.  It presents elegantly and is so very easy to make.

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I hope you enjoyed the recipe, and if you should have any questions or want to ask me anything you can do so in the comments section or by emailing me at LauraLovingLife@Hotmail.com

Bon Apetit

LauraLovingLife

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