2ea 6 to 8 .oz salmon filets
1/4 c soy sauce
1-2 Tbs sweet rice vinegar
2 Tbs honey
1 minced clove of garlic
1 ea minced green onion
2 Tbs minced fresh ginger root
Mix and taste till the flavor tastes balanced; not overly salty, sweet, or sour.
Place the salmon and the marinade in a zip lock bag and refrigerate for 2 hours
Remove from bag, drain marinade and grill over medium heat 5 to 8 minutes per side
Chef Tim Kennedy of Blue Ash Kroger
