Grilling Enthusiast Gift Basket

• 3 wild Alaskan Sockeye Salmon Portions - 6-oz skinless/boneless
• 3 wild Alaskan Halibut Portions - 6-oz skinless/boneless
• Grill Every Day cookbook by Diane Morgan*
• Oval Basket (handmade/Fair Trade) - Serves as a griller's carry all
• Organic Extra Virgin Olive Oil - 16.9 oz
• Organic Salmon Marinade Mix - 2 oz gift tin
• 3 Cedar Grilling Planks (single-use)

*About Grill Every Day
The subtitle of this great cookbook says it all: 125 Fast-Track Recipes for Weeknights at the Grill.
Vital Choice friend Diane Morgan is the author of Salmon, the acclaimed book of recipes and lore recommended by The New York Times.
For novice grillers, Diane covers types of grills, cleaning and safety tips, and helpful tools.
In a handy chapter titled The Grill Planner, she helps readers make maximum use of every session at the grill ... for example, Diane tells us how to turn leftover ingredients from "Shrimp and Pineapple Skewers with Garlic and Cilantro Drizzle" into "Pineapple, Shrimp, and Anaheim Chile Salad."

Storage Keep fish frozen. Thaw overnight in refrigerator, or for faster readiness, place unopened package in cold water for 30 minutes or until fish is flexible. Serving Tips Rinse fish quickly in cold, clean water. Grill Salmon and Halibut for 7-8 minutes, until only the very center is still translucent. Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving. NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe. Enliven your fish entree with antioxidant-rich seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends. Add our Mix or the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.