Cooking Time: 12 min Servings: 4
Traditional 18 Year Balsamic Vinegar
Japanese Sesame Oil
4 6-ounce salmon steaks or fillets
¼ cup medium Olive Scene Extra Virgin Olive Oil
2 tablespoons Olive Scene 18 Year Traditional Balsamic Vinegar
2 tablespoons Dijon Mustard
2 tablespoons soy sauce
2 tablespoons chopped green onions
2 teaspoons brown sugar
2 teaspoons red pepper flakes, such as Kirmizi Aci Biber (roasted red pepper flakes available at The Olive Scene)
1 teaspoon Olive Scene Japanese Roasted Sesame Oil
¾ teaspoon grated fresh ginger
½ teaspoon sea salt and pepper to taste
1 clove garlic, minced
Using a mortar and pestle, pound the Kirmizi Biber with salt and pepper to make a smaller grind.
You can also use a food processor.
Whisk together all ingredients except salmon filets.
Place salmon in a 9x13 pan and pour marinade over.
Flip salmon to coat both sides.
Cover with plastic wrap and refrigerate 1-2 hours.
Preheat grill and oil the grate.
Cook over medium high heat for 5-6 minutes per side, or until salmon is firm, flakes easily, and is a consistent color through the middle.
Remove from grill and serve with grilled snap peas (recipe on website).