• Spicy Recipes:
    schrimp samosas
    Salty Recipes:
    firecracker pepper
    Sweet Recipes:
    french biscotti
  • Firecracker Grilled Alaskan Salmon

    • 8 4-oz salmon filets
    • ½ cup peanut oil
    • 4 Tbs soy sauce
    • 4 Tbs balsamic vinegar
    • 3 Tbs green onions, chopped
    • 3 tsp brown sugar
    • 2 cloves garlic, minced
    • 1 ½ tsp ground ginger
    • 2 tsp crushed red pepper flakes
    • 1 tsp sesame oil
    • ½ tsp salt
    • Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well and pour over the fish. Cover and marinate in the refrigerator for 4 to 6 hours.
    • Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
    • Grill the filets 5 inches from the coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish flakes with a fork. Turn over halfway through cooking.
    • Serves eight
    • Suggested wine pairing: Ballatore Rosso Spumante