75
Submitted by Pellerin
"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)."
photo by SharonChen 
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
8
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ingredients
- 2 -8 salmon steaks (4-6 oz. ea., or a couple large filets) or 2 -8 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
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directions
- 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.
- 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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Reviews
-
Thanks for this recipe. I think you should re-post as a chix marinade because it was AWESOME on the chicken. I wasn't planning on cooking chix at all, but defrosted 2 breasts because the feedback for it was so strong. So happy I did. Yum! The salmon was good too. I think the filets I had tasted a little fishy, so it wasn't as awesome as the chicken, but I don't think it was the marinades fault at all. I ended up baking in the oven because we had a propane issue. I took the onions from the marinade and left them on top of the chix and salmon. They were a GREAT piece in both texture and taste. We will def have this again! Thanks!
Marjorie D.
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This is soooo good!! We love this, and I make it for company. The marinade is wonderful heated and made into a sauce with a little cornstarch, and drizzled over the salmon just before serving. My brother, who doesn't give compliments easily, was taking seconds and saying it was delicious!
kbwatercolors
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Delish! My sister made salmon with it and I really can't wait to try it at home on salmon and on chicken. I think it would also make a fabulous pork loin marinade as well. Would come out kind of like chashu port
Lynne Seta
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This is just simply fantastic! I grilled a big salmon fillet on a cedar plank according to this recipe and did exactly what this recipe states. The result was beyond what words can describe. Absolutely a keeper!
See AlsoBest French Toast RecipeSharonChen
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Have to agree with other reviewers. Excellent recipe, with dominant ginger taste. Would suggest that you spoon the marinate solids onto the salmon while it is grilling?just adds to the yummy...
bruce e.
see 65 more reviews
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Tweaks
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This recipe was to die for! Absolutely wonderful. It grilled up perfectly and the flavor was fantastic. The only change I made to the recipe was using canola oil instead of peanut, as that's what I had on hand. I will make this again and again!
Diva Sarah
RECIPE SUBMITTED BY
Pellerin
Eugene
- 15 Followers
- 44 Recipes
- 4 Tweaks
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
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