Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Ann Taylor Pittman
Recipe by Cooking Light July 2016

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

268 calories; fat 9.5g; saturated fat 1.3g; mono fat 2g; poly fat 2.1g; protein 36g; carbohydrates 3g; cholesterol 89mg; iron 1mg; sodium 349mg; calcium 21mg; sugars 2g; added sugar 2g.
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