• 4 (4- to 6-ounce) boneless, skinless salmon fillets
  • 1/4 cup peanut oil
  • 2 tablespoons rice vinegar
  • 2 green onions, thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 1/2 teaspoon firmly packed brown sugar
  • 1 teaspoon light sesame oil
  • 1/2 teaspoon crushed red chile flakes, plus more to taste
  • 1 clove garlic, finely chopped
  • 2 whole jalapeño or serrano peppers
  1.  Whisk together peanut oil, vinegar, green onions, soy sauce, ginger, brown sugar, sesame oil, chile flakes and garlic.
  2. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coat evenly.
  3. Cover and refrigerate for 4 to 6 hours.
  4. Prepare a grill for medium heat cooking, oiling the grill grates as needed.
  5. Remove salmon from the marinade, shaking off any excess. Arrange salmon and peppers on the grill grates.
  6. Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes. (Alternatively, wrap each fillet in foil to form a packet and grill for 20 to 25 minutes.)
  7. Grill peppers, flipping frequently until soft and evenly charred, about 8 minutes.
  8. Slice and scatter over the top of grilled salmon and serve.
Nutritional Information: 
Per Serving: 220 calories (90 from fat), 10g total fat, 1.5g saturated fat, 80mg cholesterol, 130mg sodium, 1g carbohydrates, 28g protein.

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