Yield: 4 Servings
  • 4 6 oz salman steaks
  • 1/4 c peanut oil
  • 2 T soy sauce
  • 2 T scallions,Chopped
  • 1 1/2 t brown sugar
  • 1 clove garlic,minced
  • 2 T blasamic vinegar
  • 3/4 t fresh ginger root,Grated
  • 1/2 t red chile flakes,or more to taste
  • 1/2 t sesame oil
  • 1/8 t salt

Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and
pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6
hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and
place the salmon on the grill. Grill over medium heat for 10 minutes per inch of
thickness, measured at the thickest part, turning halfway through cooking, or until the
fish just flakes when tested with a fork.