Teriyaki Grilled Salmon w/ Asian Salsa by J. Massie

Teriyaki Grilled Salmon with Asian Salsa (i have made this w/ and w/out the salsa if i don't have much time) (buying the pre-chopped garlic and ginger is a huge time saver!)

Teriyaki Marinade
1/2 cup soy sauce
1/4 cup water
2 Tbsp. mirin
2 Tbsp. br. sugar
1/4 cup white sugar
2 cloves garlic, minced
1 tsp. minced fresh ginger

2 1/2 lbs. salmon fillets (it says to use skinned, but i didn't )

In a saucepan over medium heat, combine the soy sauce, water, mirin, br.
sugar, sugar, garlic, and ginger. Cook, stirring occasionally, until the sugar has dissloved and the mixtrue comes to a gentle boil, about 3 minutes.
Remove from heat and let it cool completely.

Place the salmon fillets in a 1- gallon lock-top plastic bag or in a shallow dish. Pour the marnade over the salmon, coating all sides well. Squeeze all the air out of the bag and seal it, or cover the dish. Refrigerate for at least 1 hour or for up to 4 hours.

Asian Salsa
1/2 cup hoisin sauce
1/4 cup fresh lemon juice
3 Tbsp. sesame oil
2 Tbsp. minced ginger
1 Tbsp. dry mustard (i used reg. mustard)
1 Tbsp. mirin
1/2 tsp. Tabasco sauce
2 cucumbers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, white and light green part only, chopped
1/2 tsp. salt
1/2 tsp. pepper

To make the directions brief, mix all the above ingredients together - duh!
I used a grill pan on the stove to grill the salmon in some oil until it was blackened. Serve w/ salsa!!


Thai Basil Chicken

1 1/2 cups rice (i used brown)
1 can (15 oz.) coconut milk (2 Tbsp. reserved)
1 cup fresh basil leaves
2 Tbsp. Thai fish sauce (i couldn't find this and it was great w/ out it)
2 Tbsp. Chinese chile sauce w/ garlic
1 Tbsp. sesame oil
6 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lbs. chicken breasts (boneless, skinless), cut into 3/4 inch cubes
2 red bell peppers, chopped
1 tsp. salt
1/2 tsp. pepper

Prepare rice (i used broth instead of water) and stir in 2 Tbsp. of the
coconut milk when it has finished.

In a food processor, combine the basil, fish sauce, and chile sauce. Blend
until it looks like pesto. Add the remaing coconut milk and process until
blended. Set aside.

Heat the sesame oil over medium heat in a large pan. Add the garlic and cook
1 minute. Add the onion and brown, about 4 minutes. Add the chicken and cook
until nearly done, about 3 minutes. Add the peppers and cook about 2
minutes. Add the basil-coconut sauce, reduce the heat to low, and bring to a
gentle simmer. Add salt and pepper. Serve w/ rice!