Narrin's Asian Teriyaki Chicken
Ingredients (Yield: 4 to 6 servings):

• 1/2 cup Narrin's Teriyaki Marinade
• 2 tablespoons sugar 
• 1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch thick slices 
• 2 teaspoons cornstarch 
• 2 tablespoons vegetable oil 
• Hot cooked rice 
• Steamed vegetables

Instructions:
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

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Narrin's Blackened Seasoned Salmon
Ingredients (Yield: 4 to 6 Servings):

• Narrin's Blackened Seasoning
• 2 Tablespoons of Butter
• 4-6 Salmon Fillets 

Instructions: 
​Sprinkle Narrin's Blackened Seasoning liberally over salmon fillets on both sides. Melt butter in a large pan over medium high heat until sizzling hot. Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.