2 salmon steaks approximately 1 ½ inches thick
1 cup Baron’s International Kitchen Caribbean Marinade (hot or mild jerk sauce)
10 oz sweetened tamarind nectar
1 tablespoon honey
1 thumb grated fresh ginger (approx 2-3 inches)
1 tablespoon soy sauce
Make the Sweet Ginger Dipping sauce first and put aside. Put salmon steaks in a ziploc bag and cover well with 1 cup of Caribbean Marinade.
Marinate for a minimum of 20 minutes or up to 45 minutes for bolder and spicier flavor. Discard marinade in ziploc when done.
To make the sweet ginger dipping sauce:
Combine the tamarind nectar, honey, ginger and soy sauce in a saucepan. Boil on medium heat and reduce the volume by half. Keep warm until needed.
Prepare the grill with a medium heat. Line a grilling basket or the grill itself with heavy duty aluminum foil (turn the edges of the foil up to contain the marinade during cooking).
Put the salmon steaks onto the grill/basket and cover with several tablespoons of remaining marinade from the ziploc bag. Cook for a total of 6 minutes over indirect heat, turning every 2 minutes. When the salmon starts to flake, it’s done.
Spoon 1-2 tablespoons of the sweet ginger sauce onto each salmon steak before serving.
SUGGESTED SIDES: grilled veggies, white or brown rice, sautéed ripe plantains, or a slice of ripe avocado
SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro or mint