The hoisin sauce, sherry and soy sauce make a nice counterpoint to the salmon’s richness.
If you don’t have hoisin sauce you can use another purchased barbecue sauce, or regular ketchup. If using ketchup I would add a dash of Worcestershire … Continue reading.....
If it’s Friday it must be fish night.
In case you think we are in a rut, I make fish on Friday because that’s the day I do the shopping.
I like fresh fish.
I also like to find ways to use the abundance of … Continue reading.....
Mon mari hardly ever complains about ‘Fish Hell Day’ when he gets to cook it on the grill.
And especially not when it’s salmon.
We eat a lot of salmon.
It does get to be a challenge to find new ways to fix it. Some … Continue reading.....
It seems like I just did the Secret Recipe Club and yet here it is again….
Okay, not quite. This isn’t the regular monthly event but a special recipe collection to kick-start summer featuring Picnic and Barbecue Foods.
As you all know we … Continue reading.....
Month 4 of the Secret Recipe Club.
This month I had fun exploring Hun… What’s for Dinner.
The recipe I chose was for Balsamic Glazed Salmon.
We all know how much mon mari loves fish….
Okay, he does like grilled salmon and this … Continue reading.....
As they say: planning is everything.
Remember the garlic chips I made for the Crispy Mushrooms?
As I was stir-frying the chard to have with the salmon (the rest of the dinner, after the Stuffed Zucchini to start) I decided the garlic chips would … Continue reading.....
Our mini-vacation is over.
We had a wonderful time playing tour guide and tourist for 4 days.
We had a wonderful time sampling a variety of wine (and, just perhaps, a wee bit too much) for 5 nights.
Our weather was perfect, the sunsets were … Continue reading.....
I got the idea for this from Chef Dennis.
The recipe is changed, of course…. to what I had in the pantry since I already had the salmon. Next time I may add the feta like he did.
And he used parsley….. Mine isn’t … Continue reading.....
I plant dill in my garden every year.
I used to plant it so I could make dill pickles…. But I haven’t been able to successfully grow gherkins or cucumbers here.
Now I just plant a small amount so I have it fresh for grilling … Continue reading.....
I think I’m converting mon mari to a fish lover.
This marinade / sauce was made with some of the lovely new (to me) ingredients I bought at the Asian market.
The Asian flavors, coupled with being able to cook it on the barbecue, made … Continue reading.....