Asian Grilled Salmon (or any other meat)- Tabitha Tibbitts
2 Tablespoons Dijon mustard 3 Tablespoons soy sauce 6 Tablespoons olive oil 2 garlic cloves, minced 2 Tablespoons brown sugar cayenne pepper to taste freshly grated ginger to taste
I put all the ingredients into a blender to get them well mixed together. Then I reserve a little of the marinade for people to pour over rice or to add more to their meat after it's been cooked. The remaining marinade is poured into a ziplock bag along with my raw meat. I leave it in the fridge to marinade for 6-8 hours, but you can leave it overnight. Grill and enjoy!
Grilled Shrimp- Kyndra Peterson
ReplyDelete6 cloves garlic, minced
2/3 cup olive oil
1/2 cup tomato sauce
4 Tablespoons red wine vinegar
4 Tablespoons chopped fresh basil
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers, soaked in water
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar.
Season with basil, salt, and cayenne pepper.
Add shrimp to the bowl and stir until evenly coated.
Cover and refrigerate for 30 minutes-1 hour, stirring once or twice.
Preheat grill for medium heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate.
Cook shrimp on preheated grill for 2-3 minutes per side, or until opaque.
Asian Grilled Salmon (or any other meat)- Tabitha Tibbitts
ReplyDelete2 Tablespoons Dijon mustard
3 Tablespoons soy sauce
6 Tablespoons olive oil
2 garlic cloves, minced
2 Tablespoons brown sugar
cayenne pepper to taste
freshly grated ginger to taste
I put all the ingredients into a blender to get them well mixed together. Then I reserve a little of the marinade for people to pour over rice or to add more to their meat after it's been cooked. The remaining marinade is poured into a ziplock bag along with my raw meat. I leave it in the fridge to marinade for 6-8 hours, but you can leave it overnight. Grill and enjoy!