November 4, 2012 Grilled Teriyaki Salmon, steamed sugar snap peas and rice

We watched the morning new shows and then Suzette made the teriyaki marinade from our Japanese cookbook:

7 Tbsp. dark soy

7 Tbsp. Saki

7 Tbsp. Aji Mirin

1 Tbsp sugar.

Heat the ingredients until the sugar goes into solution.

Then Suzette cut off about 1/3 of the 2 ½ lb. salmon filet I had bought at Costco on Friday evening and we put the rest into a freezer bag with the marinade and put it in the fridge.  The cut off third was also put in a freezer bag in the fridge for fish tacos. 

I worked all day on my brief, but stopped around 4:00 to ride ten miles and then when Suzette came home from work she cut a length of 1X6 inch cedar board long enough to hold the salmon and Luke went to Walgreen’s to fetch a refill bottle of propane so we could grill the salmon.  Then while I showered Suzette fired up the grill and grilled the salmon and stripped the threads from about 1 cup of sugar snap peas and steamed them and put the last of the wild and basmati rice medley into a pyrex baking dish.  When I returned to the kitchen, I covered the pyrex dish and heated the rice.  Suzette removed the salmon to a plate from the cedar board and brought the salmon in from the grill.  It was a darkened to an almost black color from several bastings with the teriyaki sauce.  

Willy and Suzette and I plated up plates with peas, rice and salmon.  The salmon was fabulous, tender moist and with a rich, savory teriyaki flavor with that saucy flavor penetrating deeply into its flesh.  One of the best Teriyaki Salmons I have ever eaten.  The use of the cedar board is the secret to keeping the teriyaki flavor entact and preventing the salmon from the teriyaki sauce burning and the salmon drying out.

The rice was moist but still very sticky and crumbly and the sugar snap peas were soft and tender. We all used chop sticks to mix fish and peas and rice into bite sized clumps and drank Concannon Sauvignon Blanc white wine with the meal. 

For dessert we heated bowls with a slice of lovely apple cake that Luke had baked and then topped it with a mound of fresh whipped cream and garnished the whipped cream with fresh raspberries from Costco and a drizzle of Trimbach Framboise liquour.  A wonderful dinner.   

 Bon Appètit