some menu suggestions

[ddf68]

At the risk of sounding unimaginative, I prefer to broil or grill my salmon plainly with a little oil, salt, and pepper. Fruit, teriyaki, and ginger glazes can be good, but I think salmon goes best with pinot noir/Burgundy without these treatments.

I used to work at a place that did an orange/teriyaki salmon. I think it goes something like this. Start with an orange. Remove the rind. Peel the orange (i.e. remove the thin layer of white spongey stuff). Slice out the sections, taking only the pulp. Put each piece of salmon on a piece of foil. Arrange three or four pieces of orange on top. Squeeze the rest of the orange (the skin that divides the sections) over the top. Add a little teriyaki. Fold the foil into packets. You want about 1/4 to 1/2 cup of liquid in each packet. Use another orange or orange juice if necessary. Grill, broil, or bake until the salmon is done. Unwrap and enjoy.

ddf