Ingredients:
4 Six Ounce Salmon Steaks
1 Teaspoon Of Fresh Minced Gingerroot
1/4 Teaspoon Of Specialty Foods Crushed Red Pepper Flakes
3 Tablespoons Of Monocultivar Nocellara Extra Virgin Olive Oil
1/4 Teaspoon Of McCormick Ground Cayenne Pepper
1/4 Cup Of Colavita Italian Balsamic Vinegar
1/4 Cup Of Mae Ploy Sweet Chili Sauce
1/4 Cup Of Packed C&H Brown Sugar
2 Teaspoons Of Fresh Chopped Parsley
3 Large Fresh Minced Garlic Cloves
Information:
Serving Size 4
385 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to heat your outdoor grill to medium high heat. Next grease your grill grate with the extra virgin olive oil. Next take out a small mixing bowl, and add in the minced gingerroot, crushed red pepper flakes, extra virgin olive oil, ground cayenne pepper, balsamic vinegar, sweet chili sauce, brown sugar, chopped parsley, and minced garlic cloves. Using a metal whisk, vigorously stir these ingredients together until you have an even and consistent marinating sauce. Once your sauce is ready, smother your salmon steaks in the sauce, making sure to get a even and thick coating around each side of the steak. Your salmon steaks are now ready to toss on to the grill. Grill each steak for about five to six minutes per side, basting each steak with any of the leftover marinating sauce while they simmer. You will know your steaks are done with the fish begins to flake by pressing it with a fork. Serve your steaks hot off the grill, with a nice side dish of steamed vegetables and white rice. Thanks for visiting our website.
