The marinade is also excellent with chicken or pork. As discussed in the Marinades lesson, the acidity in the marinade will change the texture of the fish if you leave it for too long. For chicken and pork, up to 4 hours is fine. One hour is the maximum for fish.
Place the salmon in a nonreactive dish or resealable plastic bag, add the marinade, and refrigerate for up to 1 hour, turning once or twice.
Prepare a charcoal fire or preheat a gas or stove top grill.
Remove the salmon from the marinade, and grill directly over medium-high heat on both sides until just cooked (it should still be slightly translucent in the middle), perhaps 5 minutes or so. Serve warm.
© 2004 John Ash. All rights reserved.