salmon

[Guest guest]

Dear Ann and others,

I'm glad you guys liked my menu! I'll have to invite you when I open my

Type O Cafe (just kidding, but wouldn't it be nice.)

For salmon:

I like to have it once or twice a week. I usually buy it when I go shopping

and eat it that day. I like it to be really fresh so it doesn't get any

off-flavors. Sometimes I'll eat it the next day, but I wouldn't keep it any

longer than that. I usually buy thin fillets because my husband cannot

stand bones in his fish. Other than that I've found that you can't go too

far wrong with salmon. I like variety with it and so I try a combination of

things, sometimes I'll do marinades, but dry rubs are usually just as good

and easier. Make a dry rub out of either: thyme, parsley, lemon peel (all

dried or fresh if you have) a dash of salt; chipotle pepper sprinkles, dry

mustard, salt for a SW flavor; coat fish so that it's pretty well

covered--both sides. Then spray with some olive oil. I then like to grill

for about 10 minutes per side. You can also bake at 325 for about 20

minutes. Another of my favorite marinades is pineapple juice, soy sauce,

ginger, some oil. Use the juice from a can of pineapple rings and then

serve the rings on top of the salmon when you're done. Or cook it plain

and coat with pesto after it's finished.

I really love salmon. I don't think you can mess it up. If you overcook it

it gets pretty dry (which I do sometimes because my husband is really picky

about having the fish cooked all the way through.)

Hope this helps,

Vicki

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