Firecracker Grilled Salmon

From Healthy Cooking (Feb./March 2011), page 36.

Prep: 20 min + marinating / Cook: 5-10 min.
Yield: 4 servings

2 Tbs. balsamic vinegar
2 Tbs. reduced-sodium soy sauce
1 green onion, thinly sliced
1 Tbs. olive oil
1 Tbs. maple syrup
2 tsp. ground ginger
1 tsp. crushed red pepper flakes
1/2 tsp. sesame oil
1/4 tsp. salt
4 salmon fillets (6 oz. each)

In a small bowl, combine the first 10 ingredients.  Pour 1/4 cup marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Cover and refrigerate remaining marinade.  Refrigerate salmon for up to 30 minutes.  Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.  Grill over high heat or broil 3-4" from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Notes:
- I tend to buy salmon fillets without the skin.
- The recipe says to cover the salmon while grilling--I didn't.  I did, however, carefully flip it over halfway through cooking time.

Nutrition Facts:
1 fillet = 306 calories, 18 g fat (4 g saturated fat), 85 mg cholesterol, 366 mg sodium, 4 g carbohydrate, trace fiber, 30 g protein