Thai Basil Pesto

Thai Pesto

What do you do when you have this much Thai basil – make a tasty pesto that will be great with noodle dishes, ramen and curries.

4 cup               Thai Basil Leaves, loose packed

½ cup               Cilantro, including stems

1 cup               Almonds

½ cup               Garlic gloves

1 oz.                Fresh Ginger

1/8 cup            Rice Vinegar

1/8 cup            Fish Sauce

¼ cup               Toasted Sesame Oil

1 T                   Kosher Salt

1 Tsp               Black Pepper

1/2 cup            Olive Oil

1.     Place all ingredients in a food processor except the olive oil, and pulse until a paste starts to form

2.     Slowly add the olive oil while pulsing the processor, continue until all olive oil is incorporated and then pulse another minutes to full blend the ingredients

3.     Remove and place in a container with a lid, store refrigerated fir up to 30 days.

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Sesame Cucumber Salad

This item pairs well with the BBQ Sockeye and is really simple to make.

Sesame Cucumber Salad

2 ea.         English Cucumbers, peeled and sliced
1/2 cup     Red Onion, sliced
1/2 cup     Fresno Chiles, sliced
1/4 cup     Cilantro, chopped
1 T           Sesame Seeds, toasted

Dressing
2 T            Lime Juice
1 T            Fish Sauce
2 T            Sesame Oil
2 T            Palm Sugar
1/2 t          Red Chili Flake

1. Combine the dressing ingredients in a bowl and combine throughly with a whisk, set aside.

2. In a large mixing bowl place the cucumber, onion, chiles, cilantro and sesame seeds, toss to combine.

3. Add the dressing to the salad and mix to coat, refrigerate for at least 30 minutes before serving.

Serve with BBQ Sockeye or as a side for any grilled dish.

Summer grilling - Salmon

BBQ Sockeye Salmon

Rub

½ T      Kosher Salt

1 T       Brown Sugar

1T        Ancho Chili Powder

2 tsp    Black Pepper

1 tsp    Chinese 5 Spice

Recipe

1 ea.                Sockeye salmon side, 1 to 2 pounds

2 tsp                Olive Oil

1 batch            Rub

¼ C                  Hoisin Sauce

·      Place all rub ingredients in a bowl and mix well

·      Place the sockeye filet flesh side up, drizzle with olive oil and then coat evenly using the back of a spoon

·      Liberally pour the rub over the entire side coating completely, let stand at room temperature for 20 minutes. You may have to use your hand to evenly distribute the rub.

·      Using a medium hot grill, place the flesh side down on the grill and cook for 4 minutes, grill closed

·      Flip to skin side down and then baste flesh side with the Hoisin Sauce, allow to cook for about another five minutes, grill closed.

·      Check doneness, remove to a platter and serve.