East/West Salmon

2 tablespoons garlic, chopped and divided
2 tablespoons ginger, chopped and divided
3 tablespoons olive oil, divided
1 teaspoon red pepper flakes, crushed
1 tablespoon sesame oil
¼ cup rice wine vinegar
¼ cup teriyaki sauce
¼ cup honey
4 (4-to 6-ounce) salmon fillets
Salt and pepper to taste

1 zucchini, cut into julienne
1 yellow squash, cut into julienne
1 carrot, cut into julienne
½ small red onion, peeled and cut into julienne
1 red pepper, cut into julienne
2 tablespoons cilantro, minced
½ cup green onion, chopped

For the glaze, combine 1 tablespoon garlic, 1 tablespoon ginger and 1 tablespoon olive oil in a saucepan over medium-high heat. Brown slightly until flavors are released. Remove from heat, add crushed red pepper flakes, sesame oil, rice wine vinegar, teriyaki and honey. Whisk together well.

Season salmon with salt and pepper. Rub with 1 tablespoon olive oil.

Grill or broil on each side for 5 minutes or until desired doneness. Brush the salmon with the glaze while preparing vegetables.

In a very hot wok or nonstick sauté pan combine 1 tablespoon olive oil, 1 tablespoon ginger and 1 tablespoon garlic with all of the julienned vegetables. Stir-fry until vegetables are crisp but tender. Mix in cilantro and green onion right before vegetables are finished.

In the center of a plate, place a small pile of stir-fried vegetables. Place one piece of salmon on top of vegetables. Drizzle the remaining glaze over salmon and vegetables. Serves 4.