Firecracker Salmon Oamc

• 8 (4 ounce) salmon fillets
• 1/2 cup peanut oil
• 1/4 cup light soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup green onion, chopped
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Whisk together all ingredients except filets in medium bowl.
2. Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
3. OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
4. Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
5. Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
6. Grill 10 minutes per inch of thickness, turning halfway through cooking.
7. NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).

salmon, peanut oil, soy sauce, balsamic vinegar, green onion, brown sugar, garlic, ground ginger, red pepper, salt, pepper

Taken from www.food.com/recipe/firecracker-salmon-oamc-108401 (may not work)