Allow several hours to marinate the salmon fillets before grilling.
- 4 fillets salmon
- 1/4 cup Proteco Peanut Oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons thinly sliced spring onion
- 1 tablespoons brown sugar
- 1 clove garlic, minced
- 3/4 teaspoon ground ginger
- 1/2 teaspoon dried red chilli flakes
- 1/2 teaspoon Proteco Sesame Oil
- pinch of salt
- jasmine rice to serve
Whisk together peanut oil, soy sauce, balsamic vinegar, spring onions, garlic, brown sugar, ginger, red chilli flakes, sesame oil, and salt. Place fish in a glass dish and pour marinade over. Cover with plastic wrap and refrigerate for 4 to 6 hours.
Preheat a non-stick char-grill pan or the flat plate of a barbecue to medium heat, and oil lightly. Remove salmon from marinade, and place on grill or hot plate.
Cook for 4-5 minutes each side, or until just cooked through.
Serve with steamed jasmine rice.
Serves 4. |
