The Best Firecracker Salmon with Coconut Rice and Poached Green Vegeta – Everten

The Best Salmon Recipe - Wendy's Firecracker Salmon

So you may have noticed, I totally rate my mum and grandmas cooking. We have received rave reviews for both my Mum's Pumpkin Soup recipe and my Grandma’s Chicken soup recipe.

With all the praise we've received, I thought to continue the trend by sharing another recipe which hand on heart I could call say is one of my mother's BEST. This is hands down one of our family favourites, known as Wendy’s Firecracker Salmon Recipe.

What is great about this recipe is its versatility, meaning you can essentially apply it to whatever the special is at the fish market or seafood shop. We tend to use this recipe with either salmon or ocean trout. The recipe can easily be applied to entire sides instead of fillets, really depends on how you wish to entertain or what may cheaper on the day.

I often prefer to serve family style when entertaining so sides of salmon are usually my first pick where I can serve it out of one roasting pan and can marinate it as one piece.

Ingredients:

8 salmon or ocean trout fillets or one entire side
1⁄2 cup peanut oil
4 tablespoons soy sauce (regular or low sodium)
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 garlic cloves, minced
1 1⁄2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1⁄2 teaspoon salt

Directions:

Place salmon fillets in a dish for marinating.
In a bowl, combine all other ingredients.
Pour over fish and marinate in the fridge for 4-6 hours.
Grill fillets on BBQ until cooked to your liking or as I do in Winter, place it in the roasting pan on the stove top.
I love to serve this dish with coconut rice and lightly poached green vegetables. The leftovers also make for a great salad addition cold the next day.