Korean BBQ Salmon
Prep: 15 minutes plus marinating
Grill: 5 minutes • Serves: 4
1/2 small Anjou pear, peeled, cored and grated
1/2 cup PICS less-sodium soy sauce
3 tablespoons PICS brown sugar
1-1/2 tablespoons PICS toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon PICS crushed red pepper flakes
4 skinless salmon fillets (about 5 ounces each), halved lengthwise
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds
1.In large zip-top plastic bag, add garlic, pear, soy sauce, sugar, oil, ginger and crushed red pepper; seal bag and massage to combine. Add salmon and seal bag, pressing out excess air; refrigerate at least 2 or up to 4 hours.
2.Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; discard marinade. Place salmon on hot grill rack; cover and cook 5 minutes or until internal temperature reaches 145°, turning once.
3.Serve salmon sprinkled with green onions and sesame seeds.
Approximate nutritional values per serving:
264 Calories, 12g Fat (2g Saturated), 90mg Cholesterol,
362mg Sodium, 5g Carbohydrates, 1g Fiber, 33g Protein
Chef Tip:
Serve salmon with side dishes such as kimchi, rice, sesame oil and/or lettuce leaves.