Ingredients Lightly Smoked Salmon:

• 2-3 lb. boneless/skinless salmon fillet
• 4 tablespoons of kosher salt (Do not use regular salt)
• 4 tablespoons of dark brown sugar
• 1/2 teaspoon of onion powder
• Balsamic vinegar (as much as needed)

Preparation Lightly Smoked Salmon:

1. Mix salt, sugar and onion powder together with a good grade of balsamic vinegar to form a paste.
   
2. The paste should not be runny.
   
3. Place the fillet in a PLASTIC container with the skin-side down and spoon the paste over it.
   
4. Place in the refrigerator over night.
   
5. When ready to cook, take fillet out of refrigerator about one hour before placing on the grill.
   
6. Place the fillet on a greased piece of aluminum foil (I use butter or margarine) turn grill to medium heat and watch for the salmon to start to milk.
7. What you will see is that the oils will start to come out the top.
   
8. This is the sign to cut the grill off and leave the salmon to finish cooking prior to taking it off the grill.
   
9. Ideally, the salmon should cook at 120 degrees in 45 minutes.
   
10. When removing the salmon from the grill it helps to hold each end of the tin foil as the salmon once cooked will easily break up.

Ingredients Shrimp or Mango With Guava Lime Glaze :

• 3 Tbsp olive oil 2
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 tsp. Crushed red pepper
• 18 colossal or 36 large shrimp
• 2 red bell peppers each cut into 12 pieces
• 2 ripe but firm mangos each cut into 12 pieces

Combine all above and marinate (refrigerated) for 4 hours

Ingredients Glaze:

• 2 cups Guava Nectar
• 1 cup Orange juice
• 1/2 cup red wine vinegar
• 1/3 cup lime juice

Preparation Glaze:

1. Boil until reduced to 2/3 cup.
2. Prepare by alternating shrimp, mango and peppers on soaked bamboo skewers.
3. Grill over medium heat 3-4 min per side, basting with guava/lime Glaze.
4. Serve over rice.

Serves 6