Cancun Salmon “q”

Submitted by That Napa Chicken R

"This is a great recipe for an outdoor party- even non-seafood lovers enjoy the mild flavor of the salmon--the taste will send you to the tropics in your own backyard!"

 

• Ready In: 2hrs 30mins
• Ingredients: 4
• Serves: 4

ingredients

• 1 (14 ounce) can unsweetened coconut milk
• 1 cup marinade (I use Lawrey's Hawaiian marinade)
• 2 lbs salmon (steaks about 1/2 inch thick- skin intact)
• 2 onions, chopped into 1/2 inch cube

directions

1. In a 9x13-inch baking dish combine coconut milk; marinade and onions.
2. Add salmon; cover and marinate for 2 hours, turning half way through.
3. Preheat your gas or charcoal grill to medium heat.
4. Place the salmon skin-side-down on a well-oiled grill grate.
5. Cover the grill and cook for 5 to 7 minutes. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill.
6. Continue cooking 5 to 7 minutes longer (Be careful not to overcook--they will continue to cook slightly after removing from the grill).
7. Cover with an aluminum foil “tent” and let rest for 10 minutes before serving.