Asian Marinade for Salmon, Chicken, or Steak
Asian Marinade for Salmon, Chicken, or Steak
May is Asian American and Pacific Islander Heritage Month. This special occasion honors the contributions of Asian Americans and Pacific Islanders who have beautifully shaped and enriched our state and nation.
Ingredients
- ¼ cup seasoned rice wine vinegar
- ½ cup pineapple juice
- 1 cup low-sodium soy sauce
- 4 cloves of garlic pressed through a garlic press
- 3 Tbsp ginger pressed through a garlic press if no garlic press, 1 ½ Tbsp minced
- 2 Tbsp light brown sugar lightly packed
- Optional: 1 Tbsp crushed red pepper or hot chili oil
- 2-4 Tbsp butter if you want to make the pan sauce or demi-glace
Instructions
Asian Marinade
- Use a garlic press for the garlic and ginger.
- Combine all ingredients (except butter) in a jar and shake thoroughly.
- Add marinade to chosen meat and marinate for the desired time (30 min to 1 hour for salmon; 2 hours for chicken; 2-4 hours for steak.
- After marinating, save the remaining marinade to make an optional pan sauce/demi-glace.
- Grill the meat as desired.
Pan sauce/demi-glace
- Add the remaining marinade to a saucepan and bring to a boil.
- Reduce to a thick sauce (stirring constantly) and remove from heat.
- Immediately add butter and swirl with a fork until the butter has melted and combined with the sauce.