Smoky Asian Sesame with Ginger & Soy Salmon Marinade

Best Grilled Salmon Marinade ever!!!!

 Ingredients

1/8 cup Kens SteakHouse Lite Asian Sesame Ginger Soy dressing
1/2 tbsp garlic
dash liquid smoke
1 chopped green onion

 

Directions

Mix oil, dressing, garlic, liquid smoke and green onion to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).

Great with rice, just add more of the dressing if you need a sauce. 

P.F. Chang’s Lettuce Wraps

Ingredients (serves 2-3)

• 1lb ground chicken breast
• 1/2 onion, minced
• salt & pepper
• 2 garlic cloves, minced
• 1″ knob ginger, peeled & minced
• 2-1/2 Tablespoons soy sauce
• 1 Tablespoon + 1 teaspoon rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon peanut butter
• 1/2 Tablespoon water
• 1/2 Tablespoon honey
• 2 teaspoons chili garlic sauce (or more if you like it hotter)
• dash of pepper
• 3 green onions, chopped
• 1/2-8oz can sliced water chestnuts, drained & chopped
• 1/4 cup peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Instructions

• Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
• Meanwhile, in a microwave safe bowl, combine soy sauce, vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
• Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
• Sprinkle with chopped peanuts, and serve with cold lettuce leaves.