Asian Grilled Salmon and Asian-Style Green Beans

As I've said before, we're trying to be better about eating fish, especially salmon because of the really healthy omega-3 fatty acids. SP asked that I find an Asian-style recipe for the rest of the frozen salmon, which we had last night:


I'm still trying to figure out where I got this recipe from. I hate when I print something out and forget to include the source. I'll update when I figure it out. In case I don't, I'll type up the recipe when I get home. I served the fish with white rice and Asian-Style Green Beans. The green beans were amazing. I loved the flavor, but I should have left out the cornstarch because it made the sauce too thick. Definitely a meal we'll be repeating soon.

Grilled Salmon

4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ginger, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.