22 February 2016 - Grilled Salmon with A House Made Teriyaki Sauce

Grilled Sockeye Salmon with A House Made Teriyaki Sauce over Orzo Pasta and Sautéed Sugar Snap Peas with Mandarin Oranges - Paired with Albert Bichot Bourgogne Vieilles Vignes de Pinot Noir.

Serves 2 adults and 5 children.

Preperation |

Season Salmon lightly with olive oil, kosher salt and fresh ground pepper.  Grill, skin side down and rotate (do not flip) for about 10 minutes until salmon flakes with a fork.

For the Teriyaki Sauce, combine all the ingredients in a medium bowl and whisk until the sugar is dissolved.  Pour into a small pan and heat. Use a small ladle and top grilled salmon.

Heat Olive Oil in a Wok and add Sugar Snap Peas, drizzle Soy Sauce cook until tender but do not lose their bright color.  Add kosher salt, fresh ground pepper to taste.

Ingredients |

3 pounds wild caught Salmon

1 pound Sugar Snap Peas

16 oz package of Orzo Pasta

1 can Mandarin Oranges - Chilled

Soy Sauce

Olive Oil
Kosher Salt
Fresh Ground Pepper

Teriyaki Sauce*
1/4 cup water

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar
1 tablespoon sesame oil
2 tablespoons Sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger

* from the Dallas Morning News, J.M. Hirsch Associated Press, Wednesday 17 February 2016