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Allow several hours to marinate the salmon fillets before grilling.
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.
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