Dogs and burgers get too much play time on park grills because they’re convenient, but a little prep puts incredible salmon on the menu. Mod this tasty recipe by marinating the fish in the sauce in advance. For easy eating, use your tongs to break it up into large chunks to fill whole-grain sub rolls.
Whether used for an appetizer or an entrée, this recipe is sure to be a hit. Use the meat, hot or cold leftovers, as a filling for a sandwich made with whole-grain bread or to add protein to a simple salad.
Servings: 6 (126 G)
Prep Time: 20 min.
- 1½ lbs. salmon fillets
- 1 garlic clove, minced
- 1 Tbsp. sesame oil
- 2 tsp. low-sodium soy sauce
- 2 tsp. rice vinegar
- 1 Tbsp. minced fresh ginger
- Pepper to taste
- 2 green onions, sliced
- Broil salmon on high on the top rack until opaque through (10 minutes per inch of thickness). Remove all skin and bones. Break salmon into large chunks and arrange on serving platter.
- Combine garlic and sesame oil in small saucepan over low heat and sauté until garlic is golden (1 minute).
- Stir oil mix together with soy sauce, rice vinegar, ginger, and pepper. Spoon mixture over salmon and scatter green onions over all.