Ginger Grilled Salmon

1/2 cup peanut oil

3 Tbsp soy sauce

1 Tbsp Asian sesame oil

1 large garlic clove, minced

1 1/2 tsp minced peeled fresh ginger

1/3 cup minced scallions from white part and 1 1/2 to 2 inches of the tender green

3 to 4 pounds salmon fillet, cut into 6 to 8 individual servings,               or 6 to 8 salmon steaks

Peanut oil or cooking spray for the grill

Combine all ingredients except the salmon and oil for the grill in a bowl; mix thoroughly.

To prepare fish: Gently rinse the fish fillet under cold water and pat dry. Choose a glass dish that is large enough to fit fillets in a single layer. Brush the skin side of each fillet with some of the marinade and place in the dish skin side down. Pour the remaining marinade over the fish, using a basting brush to cover the fish well. Let sit at room temperature for 10 minutes or cover well with plastic wrap and refrigerate no longer than 12 hours.

To grill: before heating the grill, brush it well with oil or spray with cooking spray. Heat the grill or coals to hot and place the salmon (with marinade left on) on the hot grill.

Cook the salmon a total of 7 to 10 minutes per inch of thickness turning once. When done, the salmon will be beautifully seared on the outside. For medium-rare, it should retain a deeper orange tinge at the very center. If desired, cook until pink throughout, but avoid overcooking or the fish will be dry.

To broil: Preheat the broiler until very hot. Lay each fillet skin side up (with marinade left on) on a cold broiler pan. Broil close to the heat source, turning once until crispy and the fish flakes easily but is not at all dry, 4 to 5 minutes per side.

Serves 6 to 8.