This recipe is adapted from Amanda Bullat's days as an education specialist for a natural food store. It’s the perfect way to showcase fresh salmon and support sustainable fisheries. The jalapeno peppers, garlic, red chili flakes, and fresh ginger add an anti-inflammatory bonus to the hearth healthy omega-3 fatty acids coming from the salmon. Delicious, seasonal, and health promoting – what more could you ask for from your backyard grill!
Firecracker Grilled Salmon
1/4 cup grape seed oil
2 Tablespoons apple cider vinegar
2 green onions, thinly sliced
2 Tablespoons Fire Fly Kitchen Kimchi brine (locally produced, sold at most natural food stores)
1 inch piece of fresh ginger, grated
1 teaspoon honey
1 teaspoon camelina oil
1/2 teaspoon crushed red chili flakes, plus more to taste
1 clove garlic, chopped
4 (4-6oz) wild Salmon fillets (check out Lummi Island Fisheries in the Farm Market)
Sunflower oil for brushing grill grates
2 whole jalapeno peppers
In a small bowl, whisk together grape seed oil, vinegar, green onions, Fire Fly kimchi brine, ginger, honey, camelina oil, chili flakes and garlic. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coast evenly. Cover and refrigerate for 4-6 hours.
Prepare a grill for medium heat cooking. Using a grill brush, brush grill grates with sunflower oil. Remove salmon from marinade, shake off excess marinade. Arrange salmon and peppers on the grill grates. Grill salmon, flipping once and drizzle with remaining marinade, grill until fish is just cooked through and flakes easily with a fork, about 8-10 minutes. Add peppers to the grill, flipping frequently until soft and evenly charred, about 8 minutes. Slice and scatter over the top of the grilled salmon and serve.
Recipe adapted from www.wfm.com/recipes
Amanda Bullat, MS RDN CN – She leads 21 Acres culinary education program.