This is one of my favorites and is totally easy! I marinate the salmon in:

• soy sauce
• rice wine vinegar
• garlic
• ginger
• lime juice

Next, I grill it, skin side down. (let’s face it, I grill everything!) Meanwhile, I cook some jasmine rice. I quickly sauté some veggies in a skillet (sometimes I steam them by throwing them on top of the rice 1/2 way thru cooking.) This time I did broccoli, carrots and green onions — all from the farmer’s market.

When the veggies are 1/2 way cooked, I pour some coconut milk in the pan with them. While stirring, I add about 2 Tbs of curry. I usually toss in a few dashes of cayenne to my curry since it’s from the grocery store and doesn’t have much kick.

Last, but not least, I cover it with salt before I eat it. I’m not sure why, but I feel it needs it. mmmm, so good!!

Herb Vinaigrette:

Combine these ingredients and mix thoroughly. The vinaigrette will keep for a week in the refrigerator. In addition to serving with grilled halibut, you can also use the vinaigrette on salads, steamed vegetables, or as a dipping oil for fresh bread.

• 2/3 cup olive oil (use the best quality you have, I used 1/3 cup lemon infused, 1/3 cup extra virgin)
• juice of 1/2 large lemon
• 1 tablespoon balsamic vinaigrette
• 1 large or 2 small cloves garlic crushed
• 1 tsp brown mustard
• 1-2 tbs fresh herbs (I used about 1 tbs fresh chives minced, and 1 tbs fresh basil minced. You can use any fresh herb that sounds good to you.)
• dash of salt
• splash of honey

Grilled Halibut:

1. Buy one or more steaks 1″ or thicker
2. Clean your grill grate, then rub with oil (I used olive oil)
3. Rinse and pat dry the halibut steaks
4. Rub each side of the steak with olive oil and fresh lemon juice
5. Grill the steaks on mediumish heat, about 5 minutes on each side (if the steaks are thicker than 1″ add a little time)
6. Serve topped lightly with the vinaigrette

We marinated strips of steak in a bowl with 2 tbs of the spice mix dissolved in a cup of beef broth, juice from half of a lime and some olive oil. Then we pan seared the steak, with some red peppers and onions. This medley we combined with rice, mango salsa, and cilantro to make a tasty fajita. I’m calling these “Nouveau Fajitas” because we used brown rice, sirloin steak (I think you usually use lower-class meat for fajitas), and the mango salsa. We weren’t positive on why the spice is called Family Style – maybe because the portion in the mix bag is large to season lots of meat… or could be because it’s only mildly spicy and friendly for families (wink).