Salmon Kabobs with Baby Bok Choy

A wonderful way to enjoy salmon!  The sauce is sweet and the bok choy flavourful.  I really enjoy cooking with sesame oil as it has a very distinctive flavour.  Serve with a side of rice or Quinoa.  From Canadian Living/The Barbecue Collection

4 tsp soy sauce
1 tbsp oyster sauce
2 tsp each lemon juice and sesame oil
1 top liquid honey
1/4 tsp hot pepper flakes
4 skinless salmon fillets, each about 170 g, quartered crosswise

BABY BOK CHOY
1 tbsp butter
1 shallot minced
2 tsp minced fresh ginger
1 clove garlic, minced
4 baby bok choy, halved lengthwise
1/4 tsp salt
1 tsp sesame oil

• In a shallow dish, mix together soy sauce, oyster sauce, lemon juice, sesame oil, honey and hot pepper flakes.  Add salmon, turning to coat; marinate for 10 minutes.
• Thread salmon onto skewers.  Grill, covered on greased grill over medium high heat, turning once, until grill marked and fish flakes easily when tested, 8 to 10 minutes.

BABY BOK CHOY

• Meanwhile in skillet (I use a cast iron), melt butter over medium high heat; sauté shallot, ginger and garlic for 1 minute.  Add bok choy, 1/4 cup water and salt; cover and steam for 2 minutes.  Uncover and cook until tender crisp, 2 to 3 minutes.  Drizzle with sesame oil.  SErve with salmon.

Ancho Turkey Waves

A different way to have turkey!  This is a nice blend of sweet and spicy.  From Canadian Living The BBQ Collection.

450 g Boneless Skinless Turkey Breast
2 tbsp vegetable oil
2 tbsp red wine vinegar
2 cloves garlic, minced
2 tsp ancho chili powder
1/2 tsp dried oregano
1/2 tsp salt
Pinch granulated sugar

• Slice turkey crosswise into 1/4 inch thick strips.  Mix together oil, vinegar, garlic, ancho chili powder, oregano, salt and sugar, toss with turkey until coated.  Cover and marinate, refrigerated for 2 to 6 hours.
• Thread into wave shoes on skewers.  Grill covered on greased grill over medium high heat turning once until no longer pink inside, about 6 minutes. 

Makes 4 main course servings.