Tons of Fishing
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soy sauce 2 Tbs. sesame oil 1 lb. chicken breasts, cut into 4-inch strips, 1/2-inch wide 1 green onion, chopped 1 carrot, grated or shredded 1 small can sliced water chestnuts 2 cups bean sprouts 10 romaine lettuce leaves, washed and patted dry 1. Whisk peanut sauce, soy sauce and sesame oil, and thin mixture. Place chicken in flat dish and top with half of marinade. Cover and place in refrigerator to marinate, 30 minutes to 2 hours. 2. Preheat grill to high (500 [degrees] F). 3. Weave chicken strips lengthwise onto skewers. 4. Oil grate, and arrange satays on grill. Cook 1 to 3 minutes per side, until lightly browned. 5. Transfer skewers to serving plate, along with bowls of vegetables and remaining marinade. Place satay on lettuce leaf, top with vegetables and dollop of marinade. Wrap lettuce around satay and remove skewer. Grilled Salmon with Blood Orange Marinade and Mixed Vegetables Blood oranges and balsamic vinegar complement each other beautifully. Mixing the marinade ahead of time will enhance the flavors of this quick-to-table meal. Salmon is high in protein, containing a complete range of amino acids--and it's a natural source of heart-healthy omega-3 and omega-6 fatty acids. Marinade Juice of 2 blood oranges 1/2 cup balsamic vinegar 2 cups olive oil Salt to taste Entree 1 1/2 to 2 lb. salmon filet, boned, with skin 2 summer squash 2 zucchini 2 yellow peppers 2 red peppers 1 medium-size eggplant 1 red onion 1/2 cup rock salt 1/2 cup mixed, crushed peppercorns 1 blood orange to squeeze over cooked salmon Marinade 1. Whisk juice and vinegar together. 2. Add oil slowly, continuing to whisk. Salt to taste and store in refrigerator. Entree Note: Grilling vegetables is easy with a vegetable grate, an auxiliary grate with small holes that prevent food from falling into the fire but allow smoke and flame to lick food and add zesty flavor. 1. Rinse salmon under cold water and blot dry with paper towel. Place salmon in baking dish and cover with 1 cup marinade mixture. Turn once or twice to coat. Cover, then place in refrigerator to marinate for 30 minutes to 2 hours. 2. Cut vegetables into bite-sized pieces and place in large mixing bowl. Top with remaining marinade mixture. Cover and place bowl in refrigerator to marinate, 30 minutes to 2 hours. 3. Preheat grill to high (500 [degrees] F). 4. Remove salmon and wipe off excess marinade. Generously sprinkle with rock salt and crushed peppercorns, pushing them into the flesh with the palm of your hand. 5. Clear grate and place piece of aluminum foil just bigger than filet over hottest part of grill. Brush skin side of fish with oil, and place fillet on grill next to foil, skin down. Cover grill. A 1- to 2-inch-thick filet should cook in 10 to 15 minutes. After 6 minutes, check fillet. If grill cooks fast, slide fillet onto foil to keep it from flaking into fire. 6. Drain vegetable mixture of excess marinade and toss onto vegetable grate. Cook 7 to 12 minutes, or until vegetables are tender. 7. Before serving, scrape excess rock salt and peppercorns from salmon. Ladle with remaining orange juice.