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Vermouth-Marinated Salmon

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Yield

Serves 4 (serving size: 1 fillet)

Go far beyond the bar and incorporate your leftover dry Vermouth for an easy 5-ingredient, botanical marinade.  

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons chopped green onions
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 268
  • fat 9.5 g
  • satfat 1.3 g
  • monofat 2 g
  • polyfat 2.1 g
  • protein 36 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 89 mg
  • iron 1 mg
  • sodium 349 mg
  • calcium 21 mg
  • sugars 2 g
  • Est. Added Sugars 2 g

How to Make It

  1. 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.