Grilled Far East Salmon Fillets
Use the FoodSaver
Quick Marinating Canister for quick results in marinating these fillets to perfection.
4 6-oz. salmon fillets
1 Cup Far East Marinade (below), divided
Place the fillets in the Quick Marinating Canister with ½-cup marinade, vacuum seal and marinate for at
least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the
marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion
quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the
remaining ½-cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover
and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of
lemongrass on top and the grilled quartered onion beside the fillet.
Far East Marinade
½ cup dry sherry
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup sake or rice wine
2 Tbsp. sesame oil
Whisk all ingredients in a medium bowl until well blended.
Makes 2 cups; enough for 6 pounds of chicken, beef, pork, shrimp or fish.
2 stalks lemongrass, cut in half
1 red onion, skin removed, and quartered
2 Tbsp. fresh ginger, grated
2 Tbsp. fresh garlic, minced
1 Tbsp. sugar
1 Tbsp. fresh cilantro, chopped
1 tsp. hot Asian chile paste