Monday, September 15, 2008

Can Salmon be this good?

Bleach boy doesn't eat Salmon so this is only for me!

Carrots, egg plant, garlic, onions and purple cabbage

I just love Salmon. My two favorite ways to fix it is on a cedar plank and under the broiler with this yummy topping. A friend gave me this salmon topping recipes years ago and still I make it and enjoy it.

1 cup of melted butter

2 teas lemon juice

1/2 cup brown sugar

2 teas salt (I cut this way down now and it's fine)

touch of onion diced finely

shake of pepper

glug of Worcestershire sauce

2 tablespoons of Ketchup to thicken (I had a bit more)

Mix this up really well. Spread on top of each half of a salmon

Place under the broiler, not too close, and cook until you see the meat start to pull apart, you can see it in my photo at the right hand side. Never over cook fish, watch this carefully. It depends on how thick your salmon is but this took about 9 minutes to cook.

The 2nd photo is the roasted Veggies I served with the Salmon. I learned to make this in Weight Watchers long ago. Roasting the veggies makes them taste so much better. Here is how I do it.

Turn the oven on 550 degrees F.

I line a cookie sheet with foil. I oil the sheet nicely. Olive oil for me....use what you wish. I cut up fresh veggies (washed and dried off) into different shapes. I like how they look when they all look a bit different in shape.

Use anything but my favorites are eggplant, carrots, potatoes, onions, green beans, squashes all kinds, peppers, mushrooms, asparagus, green beans, garlic, Tomatoes etc. Now sizes should be very close to the same or some veggies will be done a lot earlier than others. Or use two cookie sheets, one for little stuff one for big. Remove the little stuff early.

Lay the food out so as much as possible touches the foil. This is the part that will blacken nicely. Make sure there is enough oil under the food or it will stick. You can oil the pan well and roll the veggies in the oil or you can spray the tops with some oil after they are on the pan.

Roast for about 8 to 20 minutes. Watch for browning. Turn as needed, usually once. Sprinkle with bits of herbs at the last few seconds of cooking and sprinkle with balsamic vinegar and serve hot. Tastes wonderful!

1 comment:

George said...

Stop it! You're making me hungry!