Feyercracker Grilled Alaska Salmon

These are salmon fillets in a tasty, tangy sauce with a little heat! This is a good one for entertaining as the prep is all beforehand so you just have to flip the fish and drink a beer come showtime. Recommended brew is Alaskan ESB, Leinenkugel Red, or Goose Island Honker's Ale. A Fat Tire probably goes down pretty good as well. Serves 6 hungry adults.

INGREDIENTS

2 large (king or chum) or 3 to 4 medium size (red or silver) skinned Alaska salmon filets
3/4 cup peanut oil
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/4 cup green onions, chopped
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes (or to taste)
1-1/2 teaspoons sesame oil
3/4 teaspoon salt

DIRECTIONS

Cut out the rib bones and cut each filet into 3 to 5 pieces. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

From the Crow Village, Alaska cookbook