TERIYAKI GRILLED CHICKEN WINGS
40 chicken wings
36 oz. teriyaki sauce
1 c. sesame seeds
Trim and discard the wing tips. Cut the wings in half. Cover with teriyaki and marinate for at least 4 hours. Grill over charcoal until crisp and browned or broil until crisp and browned.
GRILLED SALMON STEAKS
3 tbsp. dried whole rosemary, divided
1 tbsp. rubbed sage
1/2 tsp. pepper
2 tbsp. lime juice
2 tbsp. tamari (wheat free)
4 (4 oz.) salmon steaks
Vegetable cooking spray
1 med. lime, thinly sliced
Combine 1 tablespoon rosemary, sage, pepper, lime juice and tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks. Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over ashen coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad.
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