- 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
- Whisk together peanut oil, vinegar, green onions, soy sauce, ginger, brown sugar, sesame oil, chile flakes and garlic.
- Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coat evenly.
- Cover and refrigerate for 4 to 6 hours.
- Prepare a grill for medium heat cooking, oiling the grill grates as needed.
- Remove salmon from the marinade, shaking off any excess. Arrange salmon and peppers on the grill grates.
- 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.)
- Grill peppers, flipping frequently until soft and evenly charred, about 8 minutes.
- Slice and scatter over the top of grilled salmon and serve.
Per Serving: 220 calories (90 from fat), 10g total fat, 1.5g saturated fat, 80mg cholesterol, 130mg sodium, 1g carbohydrates, 28g protein.