Cancun Salmon q

• 1 (14 ounce) can unsweetened coconut milk
• 1 cup marinade (I use Lawrey's Hawaiian marinade)
• 2 lbs salmon (steaks about 1/2 inch thick- skin intact)
• 2 onions, chopped into 1/2 inch cube

1. In a 9x13-inch baking dish combine coconut milk; marinade and onions.
2. Add salmon; cover and marinate for 2 hours, turning half way through.
3. Preheat your gas or charcoal grill to medium heat.
4. Place the salmon skin-side-down on a well-oiled grill grate.
5. Cover the grill and cook for 5 to 7 minutes.
6. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill.
7. Continue cooking 5 to 7 minutes longer (Be careful not to overcook--they will continue to cook slightly after removing from the grill).
8. Cover with an aluminum foil tent and let rest for 10 minutes before serving.

unsweetened coconut milk, marinade, salmon, onions

Taken from www.food.com/recipe/cancun-salmon-q-226343 (may not work)