Southern Belle Magazine Digital #02 August 2013 | Page 23

GRILLED WILD SALMON BELLY W/TERIYAKI GLAZE
INGREDIENTS:
4 pieces of salmon belly trimmed from Wild Alaska Salmon, each about 3-4 inches long and 2 inches wide Favorite store-bought teriyaki sauce or easy homemade using Soy Sauce, Brown Sugar and Sesame oil. Wasabe paste (optional)

DIRECTIONS:

1. Blot moisture from salmon skin and flesh using paper towel 2. Place fish belly flesh side down on Medium Hot (350°F – 400°F) grill grates that are clean and well-seasoned. 3. Use fingers or tips of tongs to test for “release” an indication the flesh has browned (seared) and will be easy to turn to grill skin side. 4. Brush on light coat of home-made teriyaki consisting of 3 parts soy sauce, 1 part brown sugar & dash of sesame oil. 5. When fish belly is ready to remove after about 7 minutes total cook time, slip spatula between skin and fish and remove to service plate. Continue grilling the skin until it crisps and use as garnish or seasoning. 6. Serve glazed fish belly on Hawaiian-style dinner rolls or in hot-dog buns.

Barry CB Martin’s Recipe for Southern Belle Magazine

GRILLED CHICKEN TENDERS
INGREDIENTS: Serves 4
8 pieces chicken tender (most grocery stores sell family-packs of tenders so buy on sale!) Salt

DIRECTIONS:

1. Blot moisture from chicken tenders using paper towel 2. Sprinkle chicken tenders on all sides with pinch of salt 3. Place chicken tenders on Medium Hot (350°F – 400°F) grill grates that are clean and wellseasoned. 4. Use fingers or tips of tongs to test for “release” an indication the flesh has browned (seared) and will be easy to turn to grill skin side. 5. When chicken tenders are ready to remove after about ab ?]LZ[?]\??[????[YK?[[?H?]K??\??[???Y??\?[??\?HXZ?H\?H[?X[H?[??\????????Y?
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