Firecracker Salmon Oamc - cooking recipe

Ingredients

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

Preparation

Whisk together all ingredients except filets in medium bowl.
Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
Grill 10 minutes per inch of thickness, turning halfway through cooking.
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).