Doug Milward of Olympia, Washington
Chum Salmon Teriyaki Kabobs

1 bright chum salmon
2 tbsp sesame oil
1 tbsp minced garlic
Chopped green onions
Toasted sesame seeds

1 cup soy sauce
2 tbsp sesame oil
2 tbsp vinegar
2 tbsp honey

Preparation: Fillet and skin salmon, cut into 1½ x 1½ inch chunks, and remove bones. Mix the marinade ingredients together (soy sauce, sesame oil, vinegar, and honey) and marinate fish in the mixture for at least ½ hour, turning occasionally.

Cooking: In a large non-stick pan heat 2 tbsp sesame oil and add 1 tbsp minced garlic and marinated salmon chunks. Turn after 3 minutes and add chopped green onion and toasted sesame seeds. Cook until done and serve over rice.