Grilled Glazed Salmon

Glazed SalmonPreparation: 20 minutes
4 servings

Oooo baby this is goo-ood!
Try it with boneless Chicken breasts too.
2/3 cup dark brown sugar, packed
1/4 cup Dijon mustard1/4 cup rice vinegar1/4 cup soy sauce
4 (8-oz.) salmon fillets or steaks (about 3/4-inch thick)
2 green onions, chopped fine

Prepare grill to medium-high heat.
For glaze: combine brown sugar, mustard, rice vinegar and soy sauce in medium bowl and whisk to blend.
Brush 1 side of salmon fillets generously with glaze.
Place salmon steaks, glazed side down, onto Grill.
Cook until glaze is slightly charred, about 4 minutes.
Brush top of salmon steaks with glaze.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Transfer salmon to plates, drizzle with remaining glaze and sprinkle with green onions.
* Serve with steamed asparagus and rice pilaf.

My "Go to" Marinade

Shanghai Marinade

I modified this recipe from one that was originally in Gourmet magazine in the 70's when Teriaki was so popular. It's very versatile, and has been my "go to" marinade for grilling ever since.

1/3 c. soy sauce
1/3 c. good Sherry (see *tip below)
1/3 c. peanut oil
1 tablespoon sugar
3 medium cloves garlic, minced or pressed
Tabasco sauce, several healthy shakes (3 or more)
Two or three strips of lemon rind, twisted to release flavor (2" long x 1/2" wide)

For thickening slurry:
2 Tablespoons of Sherry
1 Heaping tablespoon cornstarch

Mix all ingredients together (omitting the last two slurry ingredients) until thoroughly emulsified. pour into a large Ziploc bag, or whatever container you'll be marinating your meat in. I use a Tupperware type container.
Add meat. Refrigerate at least two hours. Shake, or stir occasionally to ensure good absorption.
When ready to grill, remove meat from container and reserve marinade.
While meat is cooking, pour marinade into small saucepot and bring to a simmer.
Meanwhile: in a small bowl or cup; mix a slurry of the cornstarch and the 2 Tbsp. Sherry. When the marinade comes to a boil gradually add the slurry mixing constantly until marinade is thick enough for basting. If you need to make more of the cornstarch slurry; do so, this time adding just enough Sherry to dissolve the cornstarch. Start basting the meat about ten minutes before it's done.

*Tip:
For beef kabobs or pork, I use Sweet Sherry.
For chicken I use Dry Sherry, or Vermouth.
For a larger beef roast, I'll often use Tawny Port
Remember: if you wouldn't drink it, don't cook with it!