Recipe: Two Marinades One for Portabello/Veggies and One for Salmon

Here's a couple of great marinades that I use all the time. The first is the one I use for Portabello/summer veggies/chicken/pork/steak.

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BASIC ALL-AROUND GRILLING MARINADE
(this is a small recipe, I usually double it)

1/4 cup vegetable oil (Crisco)
1/4 cup soy sauce
1 Tbsp. honey
1 tsp. ginger
1 tsp. dry mustard
1 clove crushed garlic (I use the jarred garlic, about heaping tsp or more)
juice of one lemon

One thing I did find with the grilling marinade, chicken breasts can REALLY absorb that soy, and get too strong if left in the marinade overnight - so just a few hours for the chicken. I had started some boneless breasts one time, and the company didn't come, so left them overnight and did them the next day for ourselves, and it was TOO much!

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SALMON MARINADE

2 Tbsp. soy sauce
2 Tbsp. orange juice
1 Tbsp. oil
1 Tbsp. catsup
1 Tbsp. chopped fresh parsley
2 small cloves garlic, finely chopped or crushed
1/2 tsp. lemon juice

Enjoy!