The
little dot on this thread tells me that I've made 1 or 2 contributions over the time that this has been here on TEG. (It should be a sticky, don't you think?) Usually, I don't have anything special from our menu because food is so simple around here. But, DW cooked salmon the other day (my favorite fish
) and I had left-overs in a sandwich and then, left-overs again - in an omelet for lunch today.
Usually, DW just bakes salmon under cilantro and shallots or lemon basil or dill. A couple days ago she made a marinade that she has done before and baked the salmon in that. She just does this off-the-cuff, with the appropriate ingredients (as she sees it). The salmon was very good and I found a recipe on the internet for something very similar as a grilling sauce and just assumed that the measurements are just about the same.
Please, whether you use it as a grilling sauce or a marinade - feel free to adjust and adapt it. DW used Garden Salsa peppers altho' she usually uses jalapeos, for example. I think it is better with the jalapeos but they aren't quite ready in the garden and the Garden Salsa peppers were
.
Here's the slightly modified "Spicy Herb-Grilled Salmon Steaks." The first 3 ingredients after the salmon are from our garden:
salmon steaks
1/2 cup basil leaves
1/3 cup green onions
3 tbsp jalapeno pepper (minced & seeded)
2 tbsp water
1 tsp sugar
2 tbsp soy sauce
2 garlic cloves (minced)
1/8 tsp black pepper
Juice from a lime
Add, "cooking spray for baking dish" and you've just got everything that went into the oven. Today, I did a real good job finding all the pepper bits to go with the salmon for the omelet, while leaving the basil leaves behind. Oh, and there was a little Tillamook cheddar that went on the eggs there also
.
Steve
