Four, 1 inch salmon steaks
3/4 cup olive oil
1/3 cup red wine vinegar
4 cloves garlic, minced
1 small white onion, sliced
1 TBS. Dijon mustard
1 tsp. fresh oregano leaves
1/2 tsp. fresh minced basil
1 bay leaf, crumbled
1/4 cup bourbon whiskey

Blend together last 9 ingredients and pour over salmon in a glass casserole. Turn to coat and refrigerate, turning occasionally, for 1-2 hours.

Brush grilling grate with olive oil and cook salmon over indirect or low coals until it flakes easily with a fork, about 5 minutes per side.

Serve salmon with a cucumber or dill sauce. Perfect companions would be steamed asparagus topped with crumbled hard-boiled egg, and buttered orzo flecked with parsley and lemon zest.