Eric grew up eating Chinese food with his grandmother, affectionately known as BB to her 3 grandkids. Eric’s grandparents spent about 5 years living in China where his grandfather was an Investment Banker with New York City Bank. (Eric’s father was born during that time and lived in China for the first 3 years of his life.) Eric’s grandparents socialized often in China and ate many wonderfully authentic meals while in that country. BB’s favorite dish was Peking Duck, which coincidentally, is also one of Eric’s favorites. Back in the states, BB frequented a Chinese restaurant close to her home on the Main Line in Pennsylvania. That restaurant made Peking duck for her and kept a supply of her favorite tea, exclusively for BB’s visits.
Eric’s maternal grandfather was also fond of Chinese food and was known for his Chinese cooking, especially his wok meals. We still have Pappy’s favorite wok cookbook in our collection.
Fast forward 40 years. Eric & I both enjoy Asian inspired foods. Of the 10 essential Chinese ingredients, this salmon dish contains half of them. We both loved the recipe and found it quick and easy to make. We used some of the extra marinade on the asparagus we grilled to go along with the salmon.
Firecracker Salmon
Firecracker Salmon (adapted from tasteofhome.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Marinating Time: 30 minutes, Grill Time: 5 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 scallion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 24 ounces salmon, cut into 4 fillets
Directions:
In a small bowl, combine the vinegar, soy sauce, scallion, olive oil, maple syrup, garlic, ginger, red pepper flakes, sesame oil, and salt. (Everything but the salmon!)
Combine the marinade ingredients.
Pour 1/4 cup of the marinade into a large resealable plastic bag. Add the salmon, seal the bag and turn it over to coat the fillets. Refrigerate the salmon for up to 30 minutes. Cover and refrigerate the remaining marinade.
Marinate the salmon for 30 minutes.
Drain the salmon, discarding the marinade in the bag. Light the grill to high heat and lightly coat the grill rack with cooking spray or cooking oil. Place the salmon, skin side down on the grill rack.
The salmon takes under 10 minutes on the grill!
Grill the fish covered, over high heat for 5-10 minutes or until the fish flakes easily with a fork. Baste the fillets occasionally with the reserved marinade. Serve immediately.
Asian inspired & delicious!
Evenings spent cooking together are enjoyable for both of us! ~Linda
Firecracker Salmon (adapted from tasteofhome.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Marinating Time: 30 minutes, Grill Time: 5 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 scallion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 24 ounces salmon, cut into 4 fillets
Directions:
In a small bowl, combine the vinegar, soy sauce, scallion, olive oil, maple syrup, garlic, ginger, red pepper flakes, sesame oil, and salt. (Everything but the salmon!) Pour 1/4 cup of the marinade into a large resealable plastic bag. Add the salmon, seal the bag and turn it over to coat the fillets. Refrigerate the salmon for up to 30 minutes. Cover and refrigerate the remaining marinade.
Drain the salmon, discarding the marinade in the bag. Light the grill to high heat and lightly coat the grill rack with cooking spray or cooking oil. Place the salmon, skin side down on the grill rack. Grill the fish covered, over high heat for 5-10 minutes or until the fish flakes easily with a fork. Baste the fillets occasionally with the reserved marinade. Serve immediately.