Asian-Style Salmon Fillets with Vegetables

By Talk2usoon

Here’s a recipe that tops lovely, center-cut, pink, grilled salmon fillets with thin red peppers, zucchini, and scallions. Center-cut salmon fillets are about 1 1/4 to 1 1/2 inches thick. Thinner fillets cut from the tail end of the salmon, can easily overcook and should not be used for this recipe. Salmon grills to a tasty crispness, so purchase fillets with their skin intact. The fresh, thinly sliced vegetables are set on the grill, about 5 minutes before the fish, to steam in an aluminum foil packet.

Ingredients

• 4 center-cut salmon fillets, about 6 to 7 ounces each and about 1 1/4 to 1 1/2 inches thick, with skin
• 2 tablespoons sesame oil
• 2 tablespoons light soy sauce
• 1 tablespoon water
• 1/2 tablespoon balsamic vinegar
• 2 teaspoons peeled and minced fresh ginger
• 2 teaspoons light brown sugar, packed
• 1 clove garlic peeled and minced
• 1/4 teaspoon crushed red pepper flakes
• 1 zucchini cut into strips about 1/4 to 1/2-inch wide and 3 to 4 inches long
• 1 red pepper, cored, seeded, and cut into 1/4 to 1/2-inch-wide strips
• 2 scallions, white and green parts, trimmed and sliced into 2-inch-long strips
• 1/2 tablespoon vegetable oil
• Salt and pepper to taste

Preparation

Step 1

1. Rinse the salmon fillets under cold running water and gently pat dry with paper towels.

2. Remove any pin bones in the fillets.

3. In a shallow, non-reactive baking dish, mix the sesame oil, soy sauce, water, vinegar, ginger, brown sugar, garlic, and red pepper flakes. Add the salmon fillets and turn them to coat in the marinade. Cover and refrigerate, skin side up, for about 30 minutes to 1 hour, turning occasionally.

4. Prepare a medium-hot fire in a covered charcoal or gas grill.


Yield: 4 servings

Prep time: 30 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 7 to 10 minutes for the salmon and 10 to 15 minutes for the vegetables