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.

Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.