Hickory Teriyaki Salmon (and Chicken)

Ever tried making a fresh Teriyaki sauce? You won't go back to bottled Teriyaki once you've tried this recipe. Here I use it on salmon and chicken with hickory smoke kicking it up a notch.
Serve with rice and steamed veggies. Irresistable!
























Ingredients

• 2 plump organic chicken breasts
• large salmon fillet
• hickory chips/logs

For the sauce

• 2 oranges (zest & juice)
• 1-inch (3 cm) fresh root ginger
• 4 garlic cloves
• 3 tbs brown sugar
• 1/2 cup soya sauce
• 1/2 cup Mirin (Japanese rice wine)

Make the sauce

1. Pour soya sauce into a sauce pan.









2. Grate the ginger and add to the sauce pan.











3. Crush the garlic, chop coarsely and add to the pan.









4. Use potato peeler to remove zest (skin) from the oranges. Take care not to take too much of the pith (the white stuff), which makes it taste bitter. Finely chop the zest and add to the sauce pan.



















5. Add the brown sugar to the pan.









6. Add the mirin to the pan.











7. Bring to the boil, then simmer for about 15 mins.











8. Pour into dishes to be used to marinade the salmon and chicken and leave to cool. If you want, reserve some of the marinade to baste while grilling.










9. Add salmon and chicken and leave to marinade for at least an hour. Turn over the chicken a few times to coat both sides.










Grilling time.

1. Light the grill for indirect cooking.









2. When ready to cook, add hickory, salmon and chicken. Sprinkle with a little sea-salt. Put lid on the grill and leave to cook.









3. If you want, you can baste the salmon and chicken half-way though cooking time - about 10 minutes. But be careful, the sugar in the sauce burns easily. I didn't baste this time and the salmon and chicken turned out fine.

4. After 15 minutes, check the salmon. If the flesh removes easily with a fork from the thickset piece - it's done. Leave for 5 minutes more if necessary. Remove and cover with foil when done.












5. After about 20 minutes check the chicken. I was a meat thermometer - or prick with a fork - if juices are click, it should be done. Otherwise leave for a further 5 minutes.









6. When cooked, remove the chicken and slice across the grain to serve.














7. Serve with rice and steamed veggies. Taste the salmon and chicken - tender, tangy and terrific - right?