- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Four 6-ounce salmon fillets, with skin
- 2 small sweet onions, halved crosswise but not peeled
- 2 red bell peppers—stemmed, cored and quartered lengthwise
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
- 1 tablespoon chopped marjoram
- In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.
- Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.
- Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
- Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.
One Serving 462 cal, 26 gm fat, 4.8 gm sat fat, 20 gm carb, 2 gm fiber.
The smoky-sweetness of this salmon asks for red wine; Pinot Noir's medium body and red fruit make it the perfect choice.