Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients:
2 salmon fillets
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions
2 teaspoons brown sugar
2 teaspoons red pepper flakes
1 garlic clove
1 teaspoon grated ginger
1/2 teaspoon sesame oil
salt and pepper to taste
Combine all ingredients except for the salmon in a small bowl. Then mix together.
Place skinned salmon in resealable bag. Pour marinade into bag. Force all the air from the bag and seal. Place in refrigerator for 1 hour to overnight (longer the fish marinade, the spicier the fish).
Preheat grill. Remove fish from bag and place on a hot grill. Brush with some of the marinade and discard the rest. Cook over medium-high heat for 4 to 5 minutes. Then flip salmon to cook other side. When salmon flakes easily, it is cooked through.
Remove from grill and plate to serve. Enjoy!
Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Firecracker Salmon.
If you try the recipe, please leave your comments below. We’d love to hear how it turns out.
Related posts
