Grilled Salmon with Thai Salsa

By ccavaletti

Ingredients

• 1 salmon fillet (about 3 pounds) cut into 8 pieces
• 1/2 tsp. salt
• Freshly ground pepper
• 1 cup peanut oil
• 1/3 cup rice wine vinegar
• 1/4 cup each: light soy sauce, light corn syrup
• 1/2 cup fresh lime or lemon juice
• 10 cloves garlic, minced
• 8 green onions, chopped
• 2 hot red peppers, minced
• 1 piece (2 inches long) fresh ginger, grated
• 1 cup unsalted dry-roasted peanuts, chopped
• 3/4 cup chopped cilantro
• 1/2 cup chopped mint

Details

Servings 8
Preparation time 30mins
Cooking time 38mins

Preparation

Step 1

1. Prepare a grill for high heat. Season the salmon
with salt and pepper to taste; rub with 1 tsp. of the
peanut oil. Set aside.

2. Combine the vinegar, soy sauce, corn syrup, lime
juice and remaining peanut oil in a medium bowl; set
aside. Combine the garlic, green onions, red peppers,
ginger, peanuts, cilantro and mint in another bowl.

3. Grill the salmon until lightly colored on one side,
about 2 minutes; turn. Grill until almost cooked
through, about 8 minutes. Transfer to a platter; set
aside. Combine the vinegar mixture with the
vegetable-herb mixture; serve over the salmon.

Nutrition information per serving: 671 calories, 65%
of calories from fat, 50 g fat, 8 g saturated fat, 107
mg cholesterol, 16.8 g carbohydrates, 44 g protein,
694 mg sodium, 2.3 g fiber.