Sunday, August 29th - Ginger and Chive BBQ Salmon with Sweet Potatoes and Green Beans

This was the first time we BBQd Green Beans.  I think I assumed it would work as all our other Vegetable grilling does.  It did not.  Strange and useful learning experience.  Most other Vegetables do not take long on a hot grill particularly aided with the lubrication of Olive Oil as a conductor.  I am sure it has something to do with the water content or the stiffness of the cell walls but those darn Green Beans took nearly 15 minutes.  Most podded veg are very high in water content so steaming and microwaving work great.  I simply hadn't anticipated it's resistance to direct heat.  They tasted fantastic in the end.  A really nice nutty flavour.  I will try it again at some point but will probably par-steam or nuke them before grilling to save time and fuel. 

Ginger and Chive BBQ Salmon

2 x 150-200 g Salmon Steaks
1 T Low Sodium Soy Sauce
1 T Rice Wine Vinegar
2 T Sesame Oil
2 cloves Garlic, crushed
1-2 T (1/2 inch) fresh Ginger, grated
1-2 T Chives

In a container or dish, whisk the ingredients and place the steaks in the marinade and coat thoroughly.  Set a side for at least 1/2 hour.  You can leave out for the 1/2 hour before grilling as long as it is not too hot in your house and the Salmon is fresh. 

Grill for 4-5 minutes a side.

We par cooked the Sweet Potatoes for 6-7 minutes until there was a bit of give when pressed.   Then cooked them along with the Fish and Beans.