BBQ Salmon Steaks with Bay Scallop and Shrimp Ceviche
| 4, 8oz | Salmon Steaks cut 2 inches thick |
| 2 tbsp | KQ Amazing Steak Spice |
| ¼ cup | Brown Sugar |
| ¼ cup | Soy sauce |
| 3 tbsp | Ginger |
| 2 tbsp | Butter, softened |
| 1 tbsp | Garlic |
| 1 tbsp | Lemon juice |
| 1 cup | Bay Scallops |
| 1 cup | Ice Baby Shrimp (cooked) |
| 1 | lime, juiced |
| 1 | lemon, juiced |
| 1 | orange, juiced |
| ¼ cup | chopped fresh cilantro |
| 1 small | red onion, chopped |
| 2 small | shallots, chopped |
| 2 tbsp | olive oil |
| 2 tbsp | chopped fresh dill |
| 2 | green onions, chopped |
| 1 tbsp | green chili, chopped |
Prepare an open fire pit and burn hardwood for an hour or so to build a bed of hot coals. The fire should still be going but the heat is coming from the coals, not the flames. Position the grill rack a safe distance over the hot coals, 1 to 2 feet above depending on your fire.
Place the scallops, shrimp, lime, lemon and orange juice, cilantro, red onion, shallots, olive oil, green onions and green chili in a large bowl and mix well. Cover and refrigerate for 2 to 3 hours.
For the basting sauce, combine the brown sugar, soy sauce, ginger, butter, garlic and lemon juice. Set aside.
Rub the salmon filets with the steak spice and place on the grill. Grill for 6 to 8 minutes per side, basting with brown sugar/soy baste during the last half of cooking.
Remove from grill and serve with scallop and shrimp ceviche and grilled asparagus
Serves 4
