GLENVIEW CHAMPIONS Teriyaki Glazed Salmon INGREDIENTS FOR 2 2 6-ounce salmon fillets For glaze: 1/4 cup sake; 1/4 cup soy sauce; 1/4 cup brown sugar; 1 tablespoon rice vinegar; 1/2 tablespoon fresh grated ginger DIRECTIONS 1. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved. 2. Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for 3-5 minutes, and then flip over and marinate for 3-5 more minutes. Remove salmon from glaze and season with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well). 3. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes or until the glaze has thickened enough to coat the back of a spoon. Set aside. 4. Heat oil in a large sautépan over high heat. Sear salmon in hot pan, turning once, until browned and cooked through to your desired amount, about an average of 3 minutes each side for medium done. 5. Plate salmon and brush or pour glaze over salmon. Lemon Drop Martini INGREDIENTS FOR 2 3 ounces Ketel One vodka; 3 ounces limoncello; 1 1/2 ounces simple syrup; lime juice; sugar; lemon for garnish DIRECTIONS Shake ingredients over ice, dip martini rim into lime juice then lightly roll in sugar, strain into martini glass, garnish with a twist of lemon. Dish prepared by Cliff Mundy MAGAZINE 17