• Firecracker Salmon

    4 (6-oz.) salmon fillets
    1/2 cup olive oil
    1/4 cup soy sauce
    1/4 cup balsamic vinegar
    1 tablespoon honey
    2 teaspoons minced garlic
    2 teaspoons Sambal Olek
    1 1/2 teaspoons ground ginger
    1 teaspoon sesame oil
    1/2 teaspoon table salt
    1/4 teaspoon onion powder

    Cook rice according to package directions (2 parts water to 1 part rice)

    Place salmon fillets in a large zip-top plastic freezer bag. Whisk together vegetable oil, soy sauce, balsamic vinegar, honey, garlic, Sambal Olek, ground ginger, sesame oil, table salt, and onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill for at least 30 minutes and up to one hour.

    Preheat grill to 400° (high) heat.

    Remove salmon from marinade; discard marinade. Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin.

    Toss asparagus with 1 tablespoon olive oil. Place asparagus on grill. Grill 3-4 minutes, turning once.

    Serve salmon with brown rice and grilled asparagus.

    Download the PDF recipe

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