BBQ Rubbed Salmon

Here is a fantastic recipe originally found by my sister-in-law. After I got this recipe, I never made salmon any other way. Enjoy!

Fresh Salmon 1-3 lbs

For Marinade:
1/2 cup pineapple juice
1/2 cup orange juice

For Rub:
1/4 cup brown sugar
2 tbsp chili powder
zest of one lemon
zest of one lime
dash salt

Marinade salmon in a plastic zip top bag with orange and pineapple juices for at appx. 15 mins in the refrigerator. If you let the salmon marinade for too long the acids will break down the fish and make it mushy.

Keep skin on fish,  this can be removed after cooking.

Remove salmon from bag. Lay out two pieces of foil lengthwise and place salmon on foil.

Combine ingredients for rub in a bowl. Cover the salmon with the dry rub.

Close foil around salmon creating almost a packet.

Can be grilled or baked.

You can either grill salmon on grill (appx 15 mins for big filet's) or bake in oven 350 ( 4-6 mins per 1/2 inch thickness).

This meal is great served with broccoli, although tonite we are having asparagus with the salmon.

As for the veggies, a different sister-in-law taught me this one, directions are below.

To cook perfect asparagus (can also cook fresh green beans, or snow peas this way):
Place cut asparagus in a large skillet.
Add one clove chopped garlic, one tbsp olive oil, a few shakes of garlic salt and pepper, a few shakes of dried parsley.
Add appx 2-3 tbsp water.
Cover skillet with a lid that fits tight. Turn on burner high.
Let veggies "steam"in skillet, and shake skillet periodically until they turn bright green, but not yet an army green.
 It is important NOT to open lid on skillet, if you do you are letting the steam out, and the veggies will not turn out tender.