Shaarey Zedek Synagogue Winnipeg > Catering Services

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Firecracker Grilled Salmon

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

Ingredients

8 – 114 gm (4 oz)	Salmon Fillets
125 ml (1/2 cup)	Peanut Oil
60 ml (4 tbsp)	Soy Sauce
60 ml (4 tbsp)	Balsamic Vinegar
60 ml (4 tbsp)	Green Onions, chopped
15 ml (1 tbsp)	Brown Sugar
2 cloves	Garlic, minced
10 ml (2 tsp)	Ground Ginger
10 ml (2 tsp)	Crushed Red Pepper Flakes
5 ml (1 tsp)	Sesame Oil
2.5 ml (1/2 tsp)	Salt

Method

Place salmon fillets in a medium, non-porous 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.

Preheat grill to high and lightly oil the grate. Place fish service side down until nice “grill marks” appear and then reduce to medium-low heat. Continue cooking until fish is done, approximately 15 to 20 minutes. Turn fish over halfway through cooking.