Grilled Orange Salmon

Photo: flickr user Ken Curtis

Ingredients

2/3 bot hickory BBQ sauce

1/2 cup frozen orange juice concentrate

(no water added)

3 tablespoons soy sauce

2 tablespoons Dijon mustard

4 teaspoons finely-chopped fresh ginger

3 garlic cloves minced

1 tablespoon red wine vinegar

1 tablespoon brown sugar - (to 2)

2 teaspoons hot sesame oil

2 pounds salmon fillet or steaks

Preparation

In a blender, combine the barbecue sauce, orange juice concentrate, soy sauce, mustard, sherry, ginger, garlic, vinegar, brown sugar and sesame oil. Liquify or puree until a smooth liquid is formed.

Place the salmon in an oblong baking dish and pour the marinade over the top (you can also use your Cajun Injector to inject the salmon with some of the marinade, if you so desire). Let stand for about 1 hour.

Preheat the grill to medium-high. Gently lift the salmon from the marinade and place on the grill rack. Cover and grill, turning the steaks 2 to 3 times (baste after each time that you turn them). The salmon is done when it is starting to flake easily, and is well-glazed and lightly brown. Medium should take you about 9 to 10 minutes.

This recipe yields 4 servings.