1. Preheat your outdoor or indoor grill to a high heat.
2. Season salmon fillets to taste with salt and pepper.
3. Place salmon fillets in smoker bag and seal tightly.
4. Close the hood of the grill and allow salmon to cook undisturbed for approximately 20 minutes
5. In a small DRY skillet over high heat, toast sesame seeds, shaking constantly to avoid burning.
6. Carefully open smoker bag and remove salmon fillets and place on serving plate(s).
7. Drizzle Big Acres Teriyaki sauce on top of each fillet, reserving a little extra for dipping.
8. Garnish salmon with scallions and toasted sesame seeds.

• 1 head of Savoy cabbage (curly cabbage), chopped or shredded
• 2 carrots, washed, trimmed and finely julienned
• 3 tbsp vegetable oil
• 1 bunch scallions, white and green parts, finely chopped
• ¼ cup honey
• 3 tbsp cider vinegar
• 3 tbsp pickled ginger, finely diced (found on the Asian foods isle)
• salt and pepper to taste
  
  
  

1. Combine honey and cider vinegar in a small bowl and carefully combine with a fork.
2. Place a non-stick skillet over medium-high heat and add oil.
3. Add cabbage, carrots, and pickled ginger and stir-fry for approximately 3-5 minutes until cabbage begins to wilt slightly.
4. Pour cabbage mixture into a bowl, add scallions. Toss to combine mixture. Season with salt and pepper as desired.
5. Drizzle honey and vinegar mixture over cabbage mixture and toss gently to combine.

A nice finishing touch would be to add a drizzle of dark toasted sesame oil over the top of the slaw for a deep concentrated Asian flavor.