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© Meredith Corporation. All rights reserved. Used with permission.
Thaw salmon if frozen. Rinse salmon; pat dry with paper towels and set aside. Soak the grill plank in enough water to cover for at least 1 hour before grilling.
For marinade, in a small bowl combine soy sauce, 1/4 cup vinegar, honey, ginger and crushed red pepper. Place salmon in a large resealable plastic bag set in a shallow dish. Pour marinade over salmon. Seal bag; turn bag to coat salmon with marinade. Marinate in the refrigerator for 1 hour, turning occasionally. (Marinating longer will give the fish too strong a flavor.) Remove salmon from the marinade; discard marinade.
For a gas or charcoal grill, grill sweet peppers on the rack of a covered grill directly over medium heat for 10 to 12 minutes or until blistered and charred, turning occasionally. Wrap peppers in foil, folding edges together to enclose peppers; let stand for 15 minutes. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop peppers into 1/2-inch pieces, discarding stems, seeds, and membranes.
While peppers are standing, place plank on the rack of the uncovered grill directly over medium heat for 3 to 5 minutes or until plank begins to crackle and smoke. Place salmon fillet, skin side down, on grill plank. Cover and grill for 18 to 22 minutes or until fish begins to flake when tested with a fork.
In a medium bowl, stir together the chopped bell peppers, basil, olives, olive oil, the remaining 2 teaspoons vinegar, salt and black pepper.
Sprinkle salmon with green onions and serve with the sweet pepper mixture.