Yesterday was Knuts “end of the year” hockey party, the kids vs. the parents and as much I wanted to go I knew it was not happening as we were expecting dinner guests. So Knut and Freddie went along bringing their skates and stick and I told them to get home at 6.30 because I was taught a good host should be home when the guests arrive. I know sometimes its hard to leave a good party so I thought I give Freddie a call and sure enough he is not picking up. I call again and get straight to voicemail so after some angry faced texts messages the two of them rocks up 15 minutes after Laura and her family arrived. I am not the one to hold grudges so after a peck on the cheek we were good to enjoy the Asian Ceviche before we got to the Teriyaki salmon served with a pinot noir… but most of all, enjoying the company of very good friends.
- 1 lb. salmon filet
- ¼ cup soy sauce
- 2 Tbsp. water
- 1 Tbsp. toasted sesame oil
- 1 inch fresh ginger
- 1 clove minced garlic
- 2 Tbsp. agave nectar
- 2 Tbsp. white wine vinegar
- ¼ cup mayonnaise
- 2 Tbsp. sriracha hot sauce
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, nectar, white wine vinegar.
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Grill it but make sure not to over cook it.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
- I served this with oven garlic roasted vegetables.
- 1 Mango
- 1 avocado
- red Onion
- 1 lime
- 1 tablespoon sesame oil
- Chop mango, avocado and onion and mix together with the prawns.
- Squeeze the lime juice and blend together with sesame oil, chili and cilantro and keep cool until serving.