It was another warm spring day, and it is grilling time again.  We don’t make fish enough, but I love salmon.  It looked particularly appealing in the supermarket, so this was thrown together based on what else looked good in the produce section.   The sesame oil is a piece of experimentation, which turned out successfully, especially on the vegetables.   The pasta side is simply some rice noodles with a Thai peanut sauce (found on the international foods aisle).

Ingredients:

The salmon was prepared using

• 1 lb. salmon steak
• sesame oil
• 3-4 cloves garlic, diced
• soy sauce

Rub the garlic and sesame into the salmon, add some soy and let marinate for a about half an hour, and then grill to taste.  You can grill directly, or in a grilling basket (which will reduce the amount of lost fish into the grill itself).  Grill to taste.

The vegetables were made using the following:

• 1 zucchini, cut into chunks
• 1 head broccoli, cut into small pieces
• 1 summer squash, cut into chunks
• 1 carton baby bella mushrooms, sliced
• 1 small onion, cut up into medium sized pieces
• 3-4 cloves garlic, diced
• soy sauce
• sesame oil
• balsamic vinegar

Marinate all of the ingredients in a large bowl; add as much soy, sesame oil, and vinegar as desired.  This works better if there is enough liquid to soak into the vegetables, and some leftover for basting.   Let sit for about half an hour or so, and then add the full amount into a grilling basket, grill over medium heat for about 15 minutes, stirring regularly.   If you have leftover marinade, add small amounts throughout the cooking.