Oh so Yummy grilled salmon

This grilled salmon recipe is too yummy to keep to myself!

Glazed Grilled Salmon

• 3 tablespoons packed brown sugar
• 4 teaspoons prepared hot mustard or Dijon mustard (I used southwest spicy from walmart)
  
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar (I didn't have this so I used red wine vinegar)
  
• 2 7-to 8-ounce salmon steaks (about 3/4-inch thick)

Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. 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 reserved glaze in small bowl over salmon and serve.

ASIAN BBQ CHICKEN

THIS MARINADE IS A KEEPER. THANK YOU TO OUR BEST BITES
CLICK HERE FOR THE LINK TO SEE THE DETAILED RECIPE.
Asian BBQ Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions