4 Salmon steaks (6-7 ounces each), skin on

Sauce:
1/4 cup Balsamic Vinegar
1/4 cup Chili Sauce
1/4 cup Brown Sugar
5 Garlic cloves, minced
3 teaspoons minced fresh Parsley
1/4 teaspoon fresh minced ginger or ginger powder
1/4 - 1/2 teaspoon cayenne pepper
1/4 - 1/2 teaspoon crushed red pepper flakes, optional

1. In a small bowl combine the sauce ingredients.
2. Rinse and pat dry the salmon.
3. Let the salmon come to room temperature, about 15 minutes.
4. Apply sauce liberally to both sides of the salmon.
5. Set the Green Mountain Grill on high.
6. When the grill reaches temperature lay the salmon with the sauced side (skin) down on the grill.
7. Brush the exposed side of the salmon with sauce and continue basting with sauce while cooking.
8. Cook for 4 – 5 minutes per side until the salmon flakes easily with a fork.

Serve with a fresh green salad and some garlic cheese bread.