Barbecue-grilled Alaskan Salmon
Garden Salad with Blue and Feta Cheeses
BBQ-Grilled Alaskan Salmon
4 Tbsp. butter
4 Tbsp brown sugar
3-4 garlic cloves, pressed
2 Tbsp. lemon juice
2 Tbsp. soy sauce
1 tsp. pepper
1 1/2 pounds Alaskan salmon (thawed) fillet (or 4 salmon steaks)
Wash and tear up lettuce, dry well (use a paper towel to blot off most of the water). Place in a bowl and refrigerate until serving time. Wash and cut up veggies (except tomatoes) and place on a plate in the refrigerator to keep cold. Just before serving, add the veggies and sunflower seeds to the salad. Serve with the blue cheese and feta for guests to add themselves (they can add one or both). Top with dressing of choice.
The finished salad in individual wooden bowls.