Dressing/Sauce Ingredients
2 c. soy sauce
3/4 c. Italian dressing
4 c. honey
3/4 c. lemon juice
2 Tbsp crushed red pepper
1/8 c. cayenne pepper
Dressing/Sauce Direction
Mix all ingredients together by hand wisk.
Sauce will remain for 48 hours so it needs to be prepared fresh or the day before.
Ingredients
2 lbs salmon
1 oz canola oil
1 oz soy sauce
8 oz Teriyaki glaze
16 oz diced red bell pepper
24 oz orzo pasta
8 oz spinach, julienned
Directions
Dip salmon in soy sauce then the oil.
Place the salmon on hot grill silver side up.
Grill salmon evenly until done, approximately 6-7 minutes or until the internal temperature reaches 145°F
Slowly ladle the teriyaki glaze over the salmon while still on the grill.
In a hot sauté pan, add olive oil garlic mix, red bell peppers and orzo.
An ounce or two of chicken stock will help the orzo during this step.
Sauté for approximately one minute until orzo is almost dry, stirring to prevent sticking.
Remove pan from heat and add spinach.
Toss for approximately three seconds until spinach is incorporated but is not wilted.
Place spinach and orzo on a plate, then add salmon and additional honey teriyaki glaze if needed.