Zippy Salmon

Delicious.  Nutritious.  Gorgeous.  Nope, not a commercial or a word game, just me raving about this salmon.  A lot of ingredients go into the marinade, making this a hard-to-classify salmon that Russell calls zippy. The marinade gives the salmon a kick that complements  rather than overwhelms.  This recipe is special enough for an occasion, without being overly complicated. The list of ingredients may be a little intimidating, but there is nothing difficult about it.  Grilling it over some charcoal sends this salmon to another plane, but it is too good not to have all winter, which is how I know that it also bakes nicely in the oven.

Zippy Salmon Recipe  Makes 2-3 servings.

1 pound salmon fillet
1/4 cup canola oil
1/4 cup low sodium soy sauce
1/4 cup sherry
2 tablespoons balsamic vinegar
1/2 teaspoon sesame oil
1 tablespoon lime juice
1 tablespoon hot chili sauce
1 tablespoon maple syrup
1 tablespoon brown sugar
3 green onions, chopped
2 cloves garlic, chopped
1 tablespoon chopped ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

  1. In a small bowl, combine canola oil, soy sauce, balsamic vinegar, sesame oil, lime juice, hot chili sauce, brown sugar, green onions, garlic, ginger, red pepper, and salt.
  2. Place salmon in a baking dish.  Pour sauce over the salmon, and let marinade for up to 1 hour.  (Any longer and the salmon will start to break down and result in a mushy texture.)
  3. Grill or bake at 400 degrees until the salmon reaches 145 degrees, about 25 minutes in the oven.

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