I felt that my grill was getting an unfair amount of neglect, so it was time to toss something on. What better than some slim slices of Sockeye Salmon? I wanted to give it a minor Asian infusion, so it was met with a thin basting of Hoisin Sause and served over a bed of baby spring lettuces, with a touch of seseme oil. And then some asparagus was in there for good measure.Ethiopian week didn't see many entries, but some remakes should be posted soon. Do not fret, you'll have your taste of Africa.
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