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

1 large (king or chum) or 2 to 3 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 1 to 2 hours.
Prepare an clean outdoor grill by generously spraying the grill with Pam. Pre-heat the grill to a hot temperature for searing.
Grill the fillets about 5 minutes per side. Carefully flip pieces over with spatula and large tongs to minimize breakage. The fish will flake with a fork when done.

From the Crow Village, Alaska cookbook