2-8 Servings
Time to make 15 min
5 min prep
2-8 salmon steaks (4-6 oz. ea., or a couple large fillets) or chicken breasts (4-6 oz. ea.)
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons scallions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
1. Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
2. Preheat and oil grill. On medium-high heat grill fish 5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1" of thickness at thickest point of fillet). With Chicken grill until firm or juices run clear.
Source: Recipezaar.com
