Asian Marinade for Salmon, Chicken, or Steak

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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

Directions

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.

Pairs well with Iron Hub Sémillon.