- 2 tablespoons chili paste with garlic (available in the Asian section of most grocery stores)
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 4 portions (4- to 5-ounces) wild salmon
Using a paring knife, make one or two small slits into the sides of the salmon fillet, about one to two inches deep, depending on the size of the fillet.
Pour all but two tablespoons of the mixture over the fish and let marinate for up to one hour. Fix a hot fire; if using charcoal, let the coals get white and if using gas, set to medium high.
Place fish skin side down first and let cook, cover with the grill lid for five minutes. Remove the lid and flip the fish on the grill. Let cook an additional four to five minutes, depending on the thickness of the fillet.
The fish will continue to cook after removing it from the heat, so don't overcook! If there is a touch of translucent color at the center, that's ok. Carryover cooking (food retains heat) will finish the process.
Spoon remaining sauce over the pieces of fish and serve.
Food exchanges: 3.8 lean meat, 0.1 vegetable, 0.7 fat, 0.5 other carbohydrates