You’ve mastered the ol’ salmon-and-lemon-in-a-foil-packet routine. Now what? This: honey-sweet, mildly spicy salmon, quick-steeped in a marinade that doubles as a sauce. Serve the fish over rice or noodles and you’ve got a weeknight dinner; atop greens, you’ve got a salad that’s rich in flavor, light on calories. Best of all, the recipe comes together in under 40 minutes, no foil origami required.
Makes 6 servings
6 (6-ounce) salmon fillets
1/2 cup vegetable oil
1/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons finely chopped garlic
2 teaspoons dried crushed red pepper
1 1/2 teaspoons ground ginger
1 teaspoon sesame oil
1/2 teaspoon table salt
1/4 teaspoon onion powder
1. Place salmon fillets in a large zip-top plastic freezer bag. Whisk together vegetable oil, soy sauce, balsamic vinegar, honey, garlic, dried crushed red pepper, ground ginger, sesame oil, table salt and onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill 30 minutes.
2. Preheat grill to 400 degrees F (high) heat. Remove salmon from marinade; discard marinade. Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin.