Often after you've been sick, upon your recovery it feels as if you have a new lease on life. Right now, I'm fighting the sneezing, coughing, stuffy head version of the flu and my taste buds have been rendered useless. Sitting here on the couch, wallowing in my misery, I'm planning my comeback meal.
As soon as I'm feeling better, I'm going to purchase a lovely salmon fillet, marinate it in my favorite teriyaki sauce and grill it up. This sauce is so versatile and is a consistent crowd pleaser in my home. No one but Steve and I will eat salmon, so I make a double batch of the sauce and marinate fish in one dish and chicken breasts in another. It works great with pork tenderloin as well. I will caution you to clean your grill well after cooking any meat with this marinade. It's high sugar content makes a nice little mess when all is said and done and you'll have flare ups the next time you use the grill if it's not addressed.
Amy's Teriyaki Sauce
3/4 C light brown sugar, firmly packed
1/2 C Kikkoman's low sodium soy sauce (for some reason, substitutes don't work as well)
2 TBSP olive oil
2 TBSP honey
1 tsp fresh grated ginger (here's my secret for easy ginger grating-keep the root in the freezer. You'll always have some on hand this way, and I have a little, 3 inch high mini grater that works perfectly for this task)
several turns of fresh ground pepper
Whisk the ingredients well and marinate the meat of your choice for at least fifteen minutes turning at least once. For salmon, do not marinate more than an hour, chicken and pork two hours max. Grill or broil until meat is done. I usually serve this with roasted potato cubes tossed with Mrs. Dash and olive oil and grilled zucchini and red pepper.