8 (4oz) salmon filets
½ cup peanut oil
4tbsp soy sauce
4tbsp balsamic vinegar
4tbsp scallions, thinly sliced
1tbsp brown sugar
2 cloves garlic, minced
1 ½ tsp ground ginger
2tsp red pepper flakes
1tsp sesame oil
½ tsp salt
Place the salmon filets in s Ziploc bag and set aside.
In a medium bowl combine the remaining ingredients and mix well. Pour into the Ziploc bag over the salmon. Manipulate the bag so as to well cover all the filets. Refrigerate for 4-6 hours, turning the bag occasionally.
Prepare the grill by lightly greasing the grate. Grill the filets about 5” from the coals for 10 minutes per inch of thickness of the salmon. Turn over halfway through the cooking process.
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