Come on and get in the boat fish!

This past week at school, we have been working with seafood, predominately fish. Everyone has been talking about the "end of summer" and I can't help, but wish I was "knee deep in the water somewhere".

So to continue the fish theme for this week, while I was at the AFB Woodland Arts Fair, I bought two beautiful prints by Karen Chen, both with fish on them...

On the menu for dinner, I decided on a dish that we made this past week... Teriyaki grilled Salmon with a Pineapple Papaya salsa and asparagus. While the salmon was marinating, I enjoyed a nice glass (Simon Pearce, Stratton goblet) of New Age White wine. It is a blend of Sauvignon Blanc and Malvasia from Argentina, and traditionally served over ice with a slice of lime. Very refreshing..

I did my best to pretend I was on a beach somewhere...

Teriyaki Marinade

1 cup teriyaki
1/2 cup saki
1 tbsp garlic, minced
1 tbsp ginger, grate ginger root and use the liquid
4 tbsp brown sugar
4 4-5 oz pieces of salmon

Allow salmon to marinade at least 15 minutes. Pat dry and brush with vegetable oil. Grill until done, about 4 minutes on each side.

Pineapple Papaya Salsa

2 large red tomatoes, seeded and diced
1/2 pineapple, diced
1/2 papaya, diced
3 green onions, sliced
1/4 cup cilantro, chopped
2 jalapenos, seeded and minced
1/2 lemon, juice
1 tsp garlic, minced

Combine ingredients and chill until ready to use. Boil asparagus for 5-6 minutes, or until done, but still have a crunch.

Happy Sunday! ENJOY! :)