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1
2
1
tbsp. fresh grated ginger
cloves fresh garlic, pressed
tablespoon dark brown sugar
Make the marinade by whisking the marinade ingredients together in a small
bowl.
Rinse the salmon fillets under cold water, and place in a glass or ceramic dish. Pour the
marinade over the fish. Cover the dish and allow the fish to marinate in the refrigerator
for several hours (about one to three hours). At least once or twice during this time, check
the fish and spoon the marinade over any exposed parts of the fillets.
Fire the grill, or preheat the broiler to high heat.
Drain the fish and place on foil on grill or rack in the oven. Cook until desired doneness,
(fish flakes easily and is opaque) but be careful not to overcook.
Serve immediately, with lemon wedges as garnish if you like. For a complete, satisfying
meal, add rice and a salad or steamed vegetables.
Makes four servings.
About the Author: Maureen Mackey lives in Portland, Oregon with her husband and
two teen aged sons. She'd rather write than cook, but — to paraphrase Benjamin
Franklin—her boys' appetites make cooking at her house as certain as death and taxes.
She is the author of BOUND BY BLOOD, a contemporary romantic suspense thriller,
and LORD PETER'S PAGE, a light-hearted Regency romance. Both books are available
from Awe-Struck E-Books. For more about Maureen go to her website.
Author's URL: http://www.maureenmackey.com
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Spaghetti Sauce from scratch -- or not
From: Amy BCrawshaw
This is a delicious recipe for spaghetti sauce. It starts from the garden but if you don't
want to bother with tomatoes, or you don't have the equipment, you can buy cans of
tomato sauce from the store and begin with the bottom half of the recipe. You may have
to add tomato paste to thicken.
1
2
good peck (8 quarts) tomatoes to fill the bottom of a roast pan
hot peppers
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