Shelly's Recipe

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FIRECRACKER SALMON

Category: Fish and Seafood

6 (4 oz) salmon fillets
4 tbsp vegetable oil
4 tbsp light soy sauce
4 tbsp white balsamic vinegar
2 stalks green onions, chopped
3 tbsp brown sugar
4 cloves garlic, minced
1 1/2 t ground ginger
2 tbsp crushed red pepper flakes
1 tbsp sesame oil
1/2 tbsp kosher salt

Place the salmon fillets in a glass dish. An 8×8 baking dish will work fine, just as long as the dish used is nonmetal and nonporous. In a separate bowl, mix together the remaining ingredients (all ingredients but the salmon), making sure they are well combined. Pour over the salmon. Cover the dish with saran wrap and allow the fish to marinade for 1 hour in the refrigerator*.

In the meantime, line a cookie sheet or 13x9 inch baking pan with aluminum foil. No need to oil the pans. Preheat the oven to 350. Once the salmon have marinated for 1 hour, take the fillets and arrange them on the baking pan, spacing them evenly apart. Spoon some of the marinade over each fillet. Bake for approximately 20 minutes or until the fish flakes easily with a fork. Serve immediately. Serves 6.

CDK Today with Valerie Whitmore