Go far beyond the bar and incorporate your leftover dry Vermouth for an easy 5-ingredient, botanical marinade.
1/2 cup dry vermouth
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 garlic clove, grated
4 (6-ounce) salmon fillets
2 tablespoons chopped green onions
1/4 teaspoon kosher salt
Est. added sugars 2g
How to Make It
Combine vermouth, soy sauce, honey, ginger, and garlic in a small saucepan; bring to a boil over medium-high. Cook 6 minutes or until mixture is reduced to 1/4 cup. Pour into a baking dish; cool to room temperature. Add salmon fillets, turning to coat; turn flesh side down. Marinate in refrigerator 30 minutes or up to 4 hours. Heat grill or grill pan to medium-high. Place fish on grill rack coated with cooking spray; grill 4 minutes, flesh side down. Turn fish over; grill 2 minutes or until desired degree of doneness. Sprinkle with green onions and salt.