Menu for 6

Cucumber Sake Martini*
Smoked Salmon with Firecracker Wasabi Spread and Ginger Pickled Onions on Artisanal Crackers*
Colorful Green Salad with Sassy Vinaigrette*
Sake Teriyaki Salmon*
Steamed Jasmine Rice
Sautéed Sesame Pea Pods
Chocolate-Dipped Fortune Cookies and Green Tea or Ginger Ice Cream

* Recipe follows

All recipes by Chef Kathy Casey

Cucumber Sake Martini

Makes 1 drink

3 slices cucumber
1 1/2 ounces vodka
1/2 ounce premium sake
1 1/2 ounces Dish D'Lish Lemon & Lime Sour Cocktailor ™
Thin slice of cucumber for garnishing

Tear three cucumber slices in half and drop into a cocktail shaker. Fill the shaker with ice, then add the vodka, sake, and Cocktailor. Cap and shake vigorously until very cold. Strain into a chilled martini glass. Garnish and serve immediately.

Adapted from Kathy Casey's Northwest Table, Chronicle Books

Smoked Salmon with Firecracker Wasabi Spread and Ginger Pickled Onions

Makes about 24 pieces, serving 6

24 pieces crostini or artisanal crackers
1 jar Dish D'Lish Firecracker Wasabi Spread
1 8-ounce package Portlock Nova Copper River King Salmon
1 jar Dish D'Lish Ginger Pickled Onions
Garnish: thinly sliced fresh chives

Spread crostini or crackers with Firecracker Wasabi Spread and top with a piece of smoked salmon and a pinch of the drained pickled onions. Sprinkle with chives for garnish if desired.

Colorful Green Salad with Sassy Vinaigrette

Makes 6 servings

1/4 cup Dish D'Lish SASS Sauce
1/4 cup vegetable oil
8 cups seasonal greens mix
1 cup thinly sliced cucumbers
1 small red bell pepper, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
1/2 small red onion, thinly sliced

Whisk the sauce and oil together in a large bowl. Then add the remaining salad ingredients and toss to coat well. Divide among individual salad plates.

Chef's Notes: This salad is also great topped with crunchy fried wonton strips or toasted nuts.

Sake Teriyaki Salmon

Makes 6 servings

6 (6-oz.) portions Port Chatham Pure Catch Sockeye Salmon, thawed according to package directions
1 cup Dish D’Lish Sake Teriyaki Sauce
Garnish: thin, diagonal slices green onion

Put fish in a glass baking dish, and pour 1/2 cup sauce over salmon. Cover, refrigerate and marinate for at least 30 minutes or overnight.

Preheat oven to 450°F.

Place the salmon skin side down on a lightly oiled, rimmed baking sheet. Top each piece of fish with a heaping tablespoon of the Sake Teriyaki. Bake in the oven for about 8 minutes or until salmon is just done. Cooking time will depend upon the thickness of the fish and degree of doneness desired. Garnish with green onions.